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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..
youClown
Mr_Smyth
dbr
Dunno really, but I’ve heard water baths mentioned so thought it might help