I am catering a dessert reception for a wedding in early June and have the couple coming over Wednesday to discuss the menu. They want a good variety of items buffet style that people can fill up a plate. Items can be eaten with a fork, but they need to be small and easy to put on the plate. One item they have requested is creme caramel which they had at camp where they met and I cooked.
At camp we did 100 creme caramel desserts in muffin tins for a banquet and it worked out well. We turned them onto a half sheet and put them onto prepared plates and spooned the excess caramel from the pans on top.
For the wedding we can't put them on individual plates so I was thinking if I got some sturdy silver cupcake papers and turned the muffin tin custards into the papers and poured the caramel over, people could just pick up the paper cup and put it on their plates.
Anyone have any comments? Or better ideas?
At camp we did 100 creme caramel desserts in muffin tins for a banquet and it worked out well. We turned them onto a half sheet and put them onto prepared plates and spooned the excess caramel from the pans on top.
For the wedding we can't put them on individual plates so I was thinking if I got some sturdy silver cupcake papers and turned the muffin tin custards into the papers and poured the caramel over, people could just pick up the paper cup and put it on their plates.
Anyone have any comments? Or better ideas?