Adapted from The Beer Pantry by Adam Dulye with Michael Harlan Turkell Ramekins and custard cups run the gamut in terms of sizes. Mine hold about 4 ounces (120ml) each, although you can make them smaller or larger. Be sure to check them before the recommended baking time since ovens also vary, especially if using smaller sized baking vessels. Some people like the pour the water into the baking dish when it's already on the oven rack, in step 4, to avoid sloshing water into the custards when transferring the pan to the oven. I have a zen-like steady hand when it comes to custard so do it before putting them in the oven. But you can fill the pan with water and cover with foil when the custards are on the oven rack. The original recipe said to bake them uncovered, but the "pastry chef" part of me felt compelled to bake them covered. I circled back to Adam, who told me he tested them both ways and covering them didn't seem to make a difference. So you could try baking them uncovered. If you do, let us know how they turn out You can add a dollop of whipped cream and some chocolate curls to the top of the custards, when cool, but I like them with any adornment. I don't want anything to get between me, and that pot of creamy, dark, bittersweet chocolate!