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.
Nov 222008
