Nov 222008
When you’re making baked custards, (e.g. creme brulees, creme caramels…) and you want a perfect, bubble-free surface after baking, there are several ways of accomplishing this. You can scoop the foam off with a spoon, you can torch the bubbles lightly to pop them, or you can use my favourite method. A fine mesh strainer will remove all the bubbles without damaging the surface like a torch, and with minimal loss to final yield. Just pour the liquid through the strainer and into the final container it will be baked in to reduce any further bubbles.
