Baked Oyster Custard v.2.0

This dish is usually made by steaming the custard until set before broiling it to crisp the top.  In the old days, and in many Chinese kitchens today, oven was a rather rare kitchen appliance, so the two step method is good.  Now, though, with an oven at home, wouldn't it be easier to one step it in the oven, I thought?  I baked this in a hot water bath at 400℉ for 20 minute until the custard set and the top crisp.  The result is great, as good as and perhaps better than the other method.  If you want the old recipe, look here:

Baked Oyster Custard