Hi

I need to make 50 desserts for my party, and I have settled on a "steamed"
coconut cream custard (basic egg-sugar-coconut cream firm custard).
I have done this many desserts each year for many years, but this is the
first custard-in-a-muffin-tin I have tried.

In order to handle and hold that many servings and to get nicely shaped
individual servings. I
plan to use several of my muffin tins as the baking dishes.
I also plan to turn the custards out on a cookie sheet and do a light
finish of a lightly gingered corn syrup glaze, under the broiler (on the
"bottoms" of the tin shape, so the top finish is not important for
appearance) before moving them to the serving plates

Any hints? Cautions? Tricks?

First note - several of my tins are enamel-coated metal, but I might choose
to use some of the coated-bakeware tins as well.
Will I get discoloration from the coated bakeware?
Any experience with coating the tins with "PAM" in doing a custard?

Second note - I plan to put the muffin tins and custard in a jelly-roll pan
of water in the oven to steam-bake the custard - or would it be better to
use a steamer?

Third note - any ideas about time doing custard in muffin tins in the oven
using the water-pan? In the oven without the water? In a steamer?

Any insights, information, or experiences would be appreciated.

Thanks