Hi I'm considering adding a chocolate espresso pot de creme to the menu. I've been baking them in a water bath that consists of a hotel pan lined with a kitchen towel and covered with foil. My only problem with this is if I'm adding this to our menu I would prefer not to be wasting so much foil. The recipe I found in a Bouchon cookbook says i can saran wrap each individual cup but this didnt workout since the pot de cremes are filled to the top and the saran wrap was peeling the chocolate top of. So.... what I'm asking is do any of you have any other recommended ways of going about baking these?