Different recipes require different times when it comes to using this technique but most recipes will be done in an hour. You'll need a large pan with high sides and a smaller pan that will fit inside with a 1 inch gap around it. A roaster is perfect.
1roasting panbigger than than pan you're using to hold your recipe.
1smaller panwhatever is called for in the recipe
Water boiling, as needed
Instructions
Preheat the oven as directed in your recipe.
Bring water to a boil.
Place a folded kitchen towel in the larger pan. This keeps the pan or custard cups from sliding around when you take the pan out of the oven or move it.
Place the filled pan or custard cups (or whatever) in the pan on top of the towel.
Put the pan in the oven before adding water. This keeps you from burning yourself with a splash from the water when you move the pan to the oven.
Pour the boiling water in the pan, over the towel, so that it comes halfway up the sides of the smaller pan or custard cups. Pour slowly so it doesn't splash in the food.
If the pan goes dry before your recipe is finished add some more boiling water.
Remove the whole thing when done. Be very careful! The water is scalding hot.
Remove the smaller pan from the larger pan as soon as you've taken it from the oven. If you leave it in the hot water the contents of the smaller pan will continue to cook.
Set the pan of water aside and allow to cool before pouring it out to prevent burns.