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dbr-
I think a decent oven that gets hot is more important, ours is old and rubbish so didn’t go above 220.
Had to give it 5 more mins over the stated half hour, think bakeries do them in 20min or so. -
Not that I've heard of for basque; even heating/setting of the custard is less important and some prefer the middle runny. More importantly having too much moisture in oven will definitely interfere with maillard on top. Think there's a posh restaurant in Shoreditch that does its basques heated by a full on fire..
Mr_Smyth
youClown
Tradition aside.. chicken is the better turkey in every way unless you are cooking for a no-fat-protein-only crowd (or need to stuff as much volume of meat in an oven as you possibly can to feed the extended family and all associated gremlins) in which case then carry on
@dbr what does that hope to accomplish? Surely you want a dryer oven to get the blackening on the top.