Baked Vanilla Custard

FROM ALPINEBERRY (alpineberry.blogspot.com)
2cups half-and-half(or 1 cup whole milk + 1 cup heavy cream)

2 large eggs

2 large egg yolks

1/2cup granulated sugar

2tsp vanilla paste or vanilla extract

Directions:

1. Preheat oven to 300F.

2. Pour the half-and-half in a saucepan & bring to a simmer over medium heat.

3. In a large bowl, whisk together the eggs, egg yolks, sugar & vanilla until well mixed.

4. Slowly add the hot half-and-half to the egg mixture, making sure to whisk well.

5. Strain custard through a sieve to remove any large bits of egg.

6. Pour the mixture into four 6-ounce ramekins.

7. Place the ramekins in a roasting pan &add enough hot water to come up halfway the sides of the ramekins. (I line the bottom of my roasting pan with a kitchen towel to keep the ramekins from sliding around. I make sure my towel is completely submerged in water otherwise it can burn.)

8. Bake custard at 40min (or until the custard is just set)

http://alpineberry.blogspot.com/2006/10/baked-vanilla-custard.html