tricks for good baked custard???

Are there some tips or tricks that I'm missing for making baked custard?

I just made some (in 4 custard cups) that are all watery on the bottom. Baked custard sounds SOOOO good, but this is the 2nd one I've made that turned out crappy. I used 2 cups milk, 2 eggs, 1/4 tsp. salt, 1/3 cup sugar. Whisked together and poured into the cups. Baked 50-55 mins in 350 oven, with water in the bottom of the pan, (1/2 inch)
(I used 2% milk, btw)

Can you make it "firmer"? Does anyone have a tried-n-true recipe/method? Appreciating any help in advance....thanks!!!
I haven't made custard for quite awhile but I used to make it all the time for my grandma since it was her favorite dessert. I think (I'm not positive) that you may need to use whole milk, maybe the higher water content in 2% is separating out and making the bottom of your custards watery? The other thing that you could do if you want to continue to use 2% is the sprinkle some brown sugar in the bottom of the cups before you pour in the custard. It should melt while it cooks, then you flip them out to serve them and it's like a caramel sauce on top...sort of like a flan. Can't think of anything else, sounds like your recipe is right and cooking them in the water is how I always did it.
The water shouldn't boil rapidly, mine always just sort of simmered. Your water level will go down though since some of the water evaporates as steam. I don't think that would contribute to it being watery though, I think that would mean it was cooking too fast and it would be dry and rubbery. I did look at a couple recipes and they use whole milk or heavy cream, so I'm still thinking that it's probably the 2% milk. Also, I do think that I cooked mine at 300 degrees for about an hour.

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