 In combination with dairy products especially cheese, they are often prepared as a dessert.For example, although a baked custard can be made using starch (in the form of flour, cornflour, arrowroot, or potato flour), the flavor of the dish is much more delicate if eggs are used as the thickening agent.Baked custards, such as crème caramel, are among the items that need protection from an oven's direct heat, and the "bain-marie" method serves this purpose.