Hello, I have a traditional flan recipe that i have been making at home successfully for years. Now I am using a commercial facility and have to adjust my recipe for a convection oven. At home I was baking them (7 oz) at 350 for 20 minutes in a Bain Marie. In the convection oven I have tried everything from 250 to 350 and they either dont set all the way through of brown too much on the top. Any help or suggestions would be greatly appreciated!