Vanilla Egg Custard

Preheat oven to 325°F (160°C).

In a saucepan, heat milk until warm but not boiling.

In a mixing bowl, whisk together eggs, sugar, and vanilla extract.

Slowly pour the warm milk into the egg mixture, whisking constantly.

Strain the mixture and pour into ramekins.

Place ramekins in a baking dish and add hot water to the dish to reach halfway up the sides of the ramekins.

Bake for 35–40 minutes or until set.

Cool and refrigerate before serving.