So when I went down this rabbit hole, I cooked the same mixture half in the oven (with water bath) and half steamed stovetop simultaneously, just out of curiosity.
The steamed one (very gently - if one is bubble-averse) cooked much faster and had less caramel crystallized at the bottom. The baked one took 2-3x the time, and had more hard caramel at the bottom. The baked one may have been slightly denser (which makes sense when one considers evaporation).
They’re all delicious, though, it’s just a question of deciding what texture and sweetness you like.
