But it literally takes 2 seconds to push the mixture into a
small custard dish and unmold it onto a plate for when you want a pretty presentation for a dinner party.
HOW have I never come across this before??!! It is actually rather similar to an egg
custard dish in Japan.
One timesaving method is to cook and purée a selection of fruits, vegetables, and meats in adult quantities, and freeze them in
glass custard dishes or porcelain ramekins, or just clumps on a baking sheet.
Place the custard cups on a baking dish and fill it half way up the sides of
the custard dishes with water.
When it comes time for baking, use small pie tins, ramekins, or Pyrex baking dishes (
custard dishes) that hold 1 1/2 cups.