I made up some easy flan last night which turned out ok except I ended up making a double-sized batch due to a recipe snafu. So anyway I have a small container left (uncooked with the raw eggs, in the fridge). We're having people at the office bring in food tomorrow so I was wondering if I could just pour some of the raw egg/milky concoction into the shells I have in my freezer then bake?
Would the liquid contents mess up the shells?
Do I de-frost the shells first?
Also, I wonder how long I would need to bake? The recipe that I used last night called for baking in ramekins for 45 minutes at like 350 I think. Obviously this is way too long for baking these delicate shells. Would 15 minutes be sufficient to cook the eggs/set the custard?
Then I would obviously refrigerate the baby flans.