My toaster oven has a mode that is supposed to deliver heat up until the thermocouple reaches its set point. I want to bake some custard or flan, but the space in the toaster is pretty tight to accommodate a water bath and the ramekins. Would using the thermocouple to regulate the temperature in lieu of a water bath be effective? Or does the baine-marie serve other functions besides regulating the temperature of the custard (ie, add humidity to the chamber)

If anybody has tried this before, I'd love to hear your results. I'm also not sure what an appropriate setpoint would be -- I was thinking 100c, as I assume that is the desired temperature requiring the use of a water bath. If this works, I'm guessing the technique would also be good for baking souffles and any other dish usually calls for baine-marie?

Thank you!