Fine sea salt

Evaporated sea salt ground fine. Dissolves fast, which matters in a mixture that is never brought to a high temperature. In a sweet custard it is used at about 0.15 percent of the cream, which is 1.5 g per litre. At that rate it is not tasted as salt. It removes the flat quality that sugar and fat give on their own. In a caramel the rate is far higher, about 0.8 percent of the sugar weight.