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?