Ingredients

Preheat oven to 350 degrees F
1 cup heavy cream
1 cup milk
1 large egg
4 egg yolks
1/4 cup granulated sugar
1-2 tablespoons vanilla
Opt. 2 teaspoons grated lemon rind (zest)

Note:

Though the recipe calls for milk and heavy cream, I just use two cups of half-and-half.
Also, you can make variations of this by infusing the milk with different flavours. Put earl grey tea in during step one and let it steep. I've used lemon verbena before too.

• Combine milk, vanilla and optional lemon zest in a saucepan and bring to a boil.
• Remove from heat and let sit.
• Beat egg whites and yolks (there should be five) with the sugar in a bowl.
• Add the milk mixture from the stove whilst mixing. I use a whisk. I like whisks.
• Strain into five or six 1/2 cup ramekins.
• Place the ramekins in a cake pan or something so you can put them in a waterbath.
• Use lukewarm to hot water. It should come halfway up the sides of the ramekins.
• Bake for 25-30 minutes until they are set.
• Let cool.