hob wrote:

> 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?

I supposed muffin tins could work if you carefully inverted the pans onto a
large flat.
perhaps you can find some heavy duty foil cups like those that are
included with the Oekter lava cake mixes.