I have never tried, but I would thaw and drain them first.

Glad to read this. Mine just came out of the oven and it really can’t bake any longer to protect the crust. Hoping the custard sets more. I have always made it on the stove, so this is a little foreign to me. A note about that in the recipe is always helpful.

for any custard I always add a tbsp of flour and and extra egg. It helps to set the custard. I
did it with this recipe and it turned out great.

Made this to take to friends’s get together. I had picked the plums from my tree & tasted them. I liked the idea of the spices. It turned out to be quite tart with that amount of sugar. Definitely benefitted from sweetened whipped cream to offset the tartness

I’ve made this multiple times and it’s always been great. Sounds like this could be an issue with your springform pan. Using parchment paper in the middle can help with leaking. You should try it one more time. It’s so delicious and beautiful, but simple to make, which makes me look like a baking queen to everyone else, which I am most definitely not. I prefer cooking to baking.

My concern would be the custard sticking to the pan. I think Springform is best