Crème brûlée is usually where people draw the line. It’s the dessert that feels a little too precise. Too many steps. A water bath, careful timing, the sense that something could go wrong if you’re not paying close attention. That’s what sent me down this path in the first place.
I came across a video of someone baking custards low and slow, without a water bath. No roasting pan. No juggling hot water. Just a steady oven and time. It made me wonder if cast iron could do the same. It can.
Why skip the water bath
A water bath exists to regulate heat. It keeps the custard from cooking too quickly, smoothing out the oven’s hot spots and preventing curdling. Cast iron already does that.Because it heats slowly and holds temperature, it creates a more stable environment on its own. Once the pan is hot, it resists sudden changes, which is exactly what custards need.
From there, it’s just about adjusting the bake. We lower the oven temperature and cook the custard low and slow, usually around 215–225°F, until it’s just set.
To mimic the gentle steam of a water bath, we cover the skillet tightly with foil and pierce a few small holes across the top. The foil holds in just enough moisture to keep the surface from drying out, without adding another step.
No boiling water. No extra pan. No balancing act.
Field Notes
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Custards reward precision. A probe thermometer takes the guesswork out. We are aiming for 170°F in the center.
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Ovens vary more than you think. An oven thermometer helps you understand your actual temperature, not just what the dial says.
*Adapted from Brian Lagerstrom
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