Here's a problem for the experienced baker:

[spindrifter]

I want to make the Margaret Atwood Baked Lemon Custard recipe on the Bon Apetit webpage:

http://www.epicurious.com/recipes/recipe_views/views/233686

The recipe calls for using individual ramekin pans, but I want to do it as one larger cake. How long should I bake it? What size pan?

The recipe sounds great for a chilly, wet day.

[chefgirl]

1. Well, dont take this as gospel

You could probably get away with it in an 8x8 glass baking pan.
The recipe yields 4 1/2 cups , so I think it would fit.

I would bake it at the same temperature, and most importantly, make sure to bake it in a water bath. (about halfway up the side of the glass pan)

Its going to be a bit more stable than a regular custard because of the flour, so it should work well.

The one thing I would be cautious of, since it will be baking as one large mass, as opposed to smaller batches, is that it be completely 'set' in the center. You might have to bake it a bit longer than the recipe calls for.

Hope you have good luck with it, and, as I said, don't take my advice as gospel. It's just what I would do.

-chef-

[spindrifter]

2. Thanks--this sounds reasonable.

[grasswire]

3. I'm wondering....

....if you are going to bake it longer, if you should lower the temperature just a little bit so that it doesn't overcook at the edges. I'll look forward to the comments of others on this.

[chefgirl]

4. I wouldn't lower the temp

You might run the risk of the custard not setting quickly enough and becoming a 'goo' (official culinary term) lol.

If anything, I would keep a close eye on the top, and if it begins to brown a bit too much, cover it lightly with foil until the center has had time to finish cooking.

Again, just my opinion.

-chef-

[mike_c]

5. probably too late, but I agree with this advice....

The water bath moderates the temp for all except the upper outlying crust, so there really is no reason to lower the baking temp, but the edges of the crust will likely require protection. Personally, I'd try covering the top with a tent of foil when the crust looks close to done, then take it off for the last 10 minutes to get a good finish on the top of the custard.