The only adjustments I made to the above recipe was that I used a little more sugar. Preheat the oven to 350F.
In a small jug, mix the egg and the sugar together, then add the vanilla extract. This is a great opportunity to have your children involved. My daughter excitedly broke the egg and helped me stir the sugar in. She loved it!
The recipe calls for bringing the 2/3 cup of milk to a near boil on the stove but that was too much work for me, so I poured the milk into another jug and microwaved it in increments to make sure it didn't boil. In all, I think it took less than 2 minutes.
Very carefully, slowly pour the milk into the egg mixture while stirring rapidly so the eggs won't curdle.
Place 2 or 3 small ramekins into a deep oven tray and strain the custard into them to lose any lumps. Carefully pour enough boiling water into the oven tray until the water comes halfway up to the ramekins. Make sure no water splashes in the custards or it will compromise the texture.
Place the tray in the oven and cook for about 15-20 minutes, or until the custards are set.
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