Flan for a Group
I've made the individual ramekins for a small gathering with great success. Now, I would like to make Flan for a party of 30. I was thinking of using 10" glass pie plates - would you agree with this approach? Do you think one 10 inch pie plate for would provide 10 nice slices?
The big question I have is the syrup that pools around the bottom of the flan after it is inverted. Serving individual ramekins means there will be plenty of this syrup for everyone. How does one insure this with a pie plate? Can you make extra syrup somehow and ladle a bit over each slice of flan on the plates?
As always - Thank you for all the help!