I'm not real sure what you mean by "watering". But Ive made brulee for more people than that many times and I always use a water bath and I loosely cover. A couple of times I would have one pan congeal.....looked like the consistancy of cottage cheese. what I found was that I accidentally covered too tightly. I guess the steam built up and over cooked it. I loosely cover them and remove cover 10 to 15 min. before they finish to set them.
They should still be jiggly when you take them out....not wavy, for lack of a better term.
Even though you are using a water bath I still suggest cooking at a low temp. Some say it's not necessary buy experience has taught me that the slower you cook something the more consistant the texture will be.
Now with cheesecakes, Ive always liked to use a springform pan. And I always bake them in a water bath, at a low temp. I would wrap them well in foil to prevent the water from getting in. But somehow it always did. So Ive had to learn to bake them in regular cake pans and just try to get them out without them falling apart. I just cant give up the water bath.....I really think it makes a big difference in texture.