What temperature should you not exceed when baking a baked custard?

Here's why:

* Curdling: Custard can curdle if it's heated too high. The proteins in the eggs will coagulate, causing the custard to become grainy and lumpy.

* Over-setting: Even if it doesn't curdle, custard can become too firm and rubbery if cooked at a high temperature for too long.

* Uneven cooking: A high oven temperature can lead to uneven cooking, with the top of the custard setting before the center is properly cooked.

Tips for Baking Custard:

* Use a water bath (bain marie) to prevent overcooking and ensure even heat distribution.

* Bake the custard in a low oven (325°F/160°C), or even lower for delicate custards.

* Watch the custard carefully, and remove it from the oven when it's just set. The center should still be slightly jiggly.

* Let the custard cool completely before serving.

Remember, every recipe is different, so be sure to follow the specific instructions for your chosen recipe.