Can you use tin foil cups instead of ramekins to make creme brulee?

While you *can* use tin foil cups instead of ramekins for crème brûlée, it's not ideal and you'll need to take some extra precautions:

Why it's not ideal:

* Heat distribution: Tin foil cups are thin and conduct heat differently than ramekins. This can result in uneven cooking and a crème brûlée that's undercooked in the center or overcooked around the edges.

* Stability: Tin foil cups are more prone to collapsing or deforming, especially when filled with a hot liquid.

* Appearance: Ramekins offer a more elegant and professional presentation than tin foil cups.

If you do use tin foil cups:

* Use heavy-duty foil: This will provide more stability and heat resistance.

* Grease the cups: This will prevent the crème brûlée from sticking.

* Bake in a water bath: This will ensure even cooking and prevent the crème brûlée from burning.

* Be careful when removing from the oven: The tin foil cups will be hot.

* Don't overfill the cups: Leave about an inch of space at the top to allow for expansion.

Alternatives to ramekins:

* Small oven-safe bowls: Look for bowls that are about 4-5 ounces in size.

* Muffin tins: Use a standard muffin tin with a slight overlap of the custard so that the top surface is level with the top of the tin.

* Individual custard cups: These are specifically designed for making crème brûlée and other desserts.

Overall, while using tin foil cups is possible, it's not the best choice for making crème brûlée. If you don't have ramekins, consider one of the alternatives mentioned above.