Pour the Custard Into the Ramekins and Bake
Carefully pour the custard into the ramekins. Fill all the ramekins about halfway, then top up each one a little at a time. That way, you won't run out of custard before they're all full.Now transfer the roasting pan into the oven. You're going to have to hold it steady so that you don't slosh water into the ramekins.
Bake for 35 minutes or until the edges are set but the centers just barely jiggle when you nudge the pan.
Next page >>
