u/Adventurous_Serve247

Hello all. I’m planning to open a small shop speciality in making baked custard (creme caramel, creme brulee, pot de creme). I studied the recipes but now it comes to the equipment part. Google and AI doesnt help because they suggest both deck oven and conventional oven. Since I think I can do the water-bath method well so I think an expensive combi/steam oven is not needed atm. Any pastry chefs here please guide me which kinds are actually often used in production. Thank you and have a good day.