"hob" > wrote in message
...
> 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
=========
I am thinking, wouldn't the custards fall apart when removed from the muffin
tin? Wouldn't it be easier to bake the custards in a couple of large Pyrex
baking dishes and cut them into squares?