Poured over chocolate and whisked until smooth, the mixture is scaled into ramekins and
baked in a hot water bath until set, then traditionally
Bake in a hot water bath in a 300 degree F. oven or until an internal temperature of 155 degrees F is reached.
Not exact matches
I found that using a
water bath (
baking the dish set
in a larger pan surrounded by
hot water) is the way to go.
Bake the custards
in the
hot water bath for 30 to 35 minutes, or until custards are set around the edges but still jiggle
in the centers.
Top with custard, then set pan
in a
hot -
water bath and
bake, chill, and serve as directed.