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?
Recommended by Food52
4 Comments
But even the smallest spring form pan is about 4x the size of a pot de creme little dish...so 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.
http://carlsbadcravings.com/mini-strawberry-pies-recipe/