A week ago I made Old-Fashioned Baked Custard, an "essential recipe" from How to Cook Everything.  (Being the same day that I made the Curried Tomato Soup with Hard-Boiled Eggs, and the same day that Morgan made scrambled eggs for breakfast, that made it a day where we went through more than a dozen eggs.  Good thing we're young.)

Old-Fashioned Baked Custard

2 cups milk
1 tsp vanilla
2 eggs plus 2 yolks
1/2 cup sugar

1.  Put the milk and vanilla in a small saucepan over medium heat.  Cook until it just begins to steam.
2.  Beat the eggs and yolks with the sugar until pale yellow and fairly thick.  Heat the oven to 300F and put a kettle of water on to boil.
3.  Gradually add the milk to the egg mixture, stirring constantly.  Pour the mixture into an ovenproof dish.  Put the dish in a baking pan and pour hot water into the pan to within about 1 inch of the top of the dish.  Bake until the mixture is not quite set - it should wobble a little in the middle - about 45 minutes.  [It took longer than that.]  Serve warm, at room temperature, or cold, within a day.