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Came out o-k. Needs work. I used the Emeril recipe, but unfortunately, I didn't use boiling water in the pan. 45 minutes is too short and the temperature was too low because of the cooler water to set the custards. They came out more soupy than anything else. Then I added a bit too much sugar for the caramelization. Still very tasty. I'm storing them in ramekins, sans sugar, in a large tupper-ware container. I also have about a quart of custard, unbaked, which is also in the fridge. I'm going to try to re-set the four remaining previously baked custards.
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