3 cups milk
2 whole eggs
3 egg yolks
3/4 cup granulated sugar
1 tablespoon vanilla extract
Arrange 6 (1-cup) custard cups (or coffee cups) in a shallow roasting pan large enough to hold the cups without touching. Set rack in lower third of the oven. Preheat oven to 350 degrees F.
In heavy medium-size saucepan, barely boil the milk. In large bowl with a pouring spout, whisk the eggs, yolks and sugar until pale and thick, about 30 seconds. Slowly pour in the hot milk, whisking constantly.
Add vanilla extract and pour mixture into the cups, then place the roasting pan in oven. Fill pan with very hot tap water to within 1/2 inch of the top of the custard. Bake about 25 to 30 minutes. To test doneness, insert a knife 1 inch from the custard’s edge. The knife should come out clean. The center will still be jiggly, but custard will finish cooking after it’s out of the oven. Remove some of the hot water with a baster, then remove custard cups.
NOTE: This may also be baked in a 1 1/2-quart casserole, placed in a larger pan with hot water poured halfway up the sides. Bake for one hour.