I have a dinner coming up next weekend to prep for and plan on making and freezing the crema catalanas this weekend. They’ll be going in dessert coupes so, my question is can I freeze the custard in one large dish, thaw the day in the fridge and then transfer to coupes and torch right before serving? Or will it mess with the consistency too much handling it after thaw? Recipe: 3/4 cup (150g) granulated sugar, divided 3 tablespoons cornstarch 1/2 teaspoon salt 8 egg yolks 4 cups whole milk 1 strip lemon zest 1 strip orange zest 1 cinnamon stick submitted by /u/coralayne_