4 - 5 well beaten eggs
1 quart whole milk
3/4 cup sugar
1 teaspoon vanilla extract
Combine ingredients, strain into oven-proof casserole dish and place dish in a water bath:
Place a roasting pan in oven then place casserole dish with the custard in it into the pan and add boiling or very hot water to the roasting pan. Try to have the water go about half way up the side of the casserole dish. This will prevent the bottom from overcooking.
Bake at 325 degrees.
Baking time varies with different ovens. Test with a table knife.
If it comes out clean, custard is done.
About 40 minutes to 1 hour.