4 cups milk
3/4 cup sugar
1 vanilla bean (or 1 teaspoon natural vanilla extract)
Preheat the oven to 350?F and set a rimmed baking sheet or a roasting pan in the middle of the oven.
Combine the milk and sugar in a medium saucepan. Split the vanilla bean in two, scrape the seeds, and add the seeds and bean to the saucepan. Cover, bring to a simmer, and remove from heat. Let cool for a few minutes.
Crack the eggs in a mixing bowl and whisk them together lightly. Remove the vanilla bean from the saucepan, and pour the milk into the eggs as you whisk. Pour this mixture into a medium (glass or ceramic) baking dish, or in six ovenproof ramekins.
Bring water to a boil in the kettle. Set the baking dish on the baking sheet in the oven, and pour hot water into the rimmed baking sheet until it reaches a depth of about 1 cm or 1/3 inch; this will prevent the custard from boiling.
Bake for 25 to 30 minutes (15 to 20 if you’re using ramekins), until the top is golden and dotted with brown. The surface at the center of the dish should feel lightly elastic to the touch. Let cool completely and serve at room temperature, or chilled.
from Zucchini and Chocolate