Home Cooking

Phyllo shells with flan?


Home Cooking 3

Phyllo shells with flan?

Dax | Dec 19, 2007 07:52 AM

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.

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