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..
too much moisture in oven will definitely interfere with maillard on
top
That’s the weird thing about steam. I randomly add it when roasting veg or whatever and despite plumes when I open the oven, everything always browns and crisps well. Witchcraft.
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..