I use the baking stone when I'm baking any sort of custard, like a custard pie, pumpkin pie, or a souffle. I do it because I think the constant temperature would help the custard to set more evenly. I don't really know if it helps or not because custards always take wayyyy more time then the recipe calls for when I do them. Like maybe twice as long or more. and my ovens are VERY uneven and the temperature swings are plus and minus 35 degrees.

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