I am at my wit's end with baked custard. I love this dessert but can't seem to find a recipe that works. Techniques vary from beat the eggs lightly, slightly (what's the difference between the two?) or beat vigorously. Some have me adding scalded milk to eggs/sugar mixture, others say not to scald milk. I have seen oven temps from 300 degrees to 350 degrees, all including water baths. My custards either take forever to set (lower temps) or set too quickly (higher temps). Sometimes, I have wetness at the bottom of my custards, other times, well, let's just say they're not smooth. I follow recipes that use soy milk or coconut milk as I have dairy issues. I've read about tembliques (sp?), but many of these recipes do not include eggs and I love eggs in my custard. There is so much conflicting info on the net, if someone could just tell me how to make a successful custard, I would be most grateful.