Anyone tried making pots de creme in mini spring form pans?

I'd like to make chocolate pots de creme but put a smores spin on it. A graham cracker crust or cookie on the bottom, the pot de creme, then a layer of charred marshmallow on the top. Would mini spring form pans work for this? Meaning, could I unmold the pots de creme and still have them hold their shape after chilling?

Tony S
  • Posted by: Tony S
  • August 17, 2017


Nancy August 18, 2017
I'm not as skeptical as might work.
But even the smallest spring form pan is about 4x the size of a pot de creme little you'd gain the visual presentation of the revealed layers, but lose when you have to cut them to serve in reasonable portions.
Still, if you try and it works you're ahead.
And if it doesn't, you'll have messy pudding to eat.
PieceOfLayerCake August 17, 2017
Is pots de creme the necessary element or would you consider a rich mousse instead? You could build a dessert with a crust, a traditional French mousse au chocolat and the charred marshmallow in a springform pan.
BerryBaby August 18, 2017
PieceofLayerCake, I always enjoy your suggestions! BB
Dona August 17, 2017
I can't think of a way to make that work. Maybe consider a parfait/trifle dessert or a graham cracker crust kind of like this
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