Egg whites, it adds this foamed, aerated, silky texture to a cocktail.

蛋清，它将这种起泡、充气、丝滑的质地添加到鸡尾酒中。

And because creme caramel is all about the smooth, silky texture, we're gonna take the extra step to actually strain this mixture through a sieve.

因为奶油焦糖的质地是光滑、丝滑的，所以我们要采取额外的步骤，通过筛子实际过滤这种混合物。

You don't wanna put all your soup in the blender at once because you won't get that silky fine texture that we're looking for, so take the time to do it in batches.

你不想一次把所有的汤都放进搅拌机里，因为你不会得到我们正在寻找的那种丝般细腻的质地，所以花点时间分批做。