Arrange 6 (1-cup) custard cups (or coffee cups) in a shallow roasting pan large
enough to hold the cups without touching. Set rack in lower third of the oven.
Heat oven to 350 degrees F.
In heavy medium-size saucepan, barely boil the milk. In large bowl with a pouring
spout, whisk the eggs, yolks and sugar until pale and thick, about 30 seconds. Slowly
pour in the hot milk, whisking constantly.
Add vanilla extract and pour mixture into the cups, then place the roasting pan
in oven. Fill pan with very hot tap water to within 1/2 inch of the top of the custard.
Bake for about 25 to 30 minutes. To test doneness, insert a knife 1 inch from the custard's
edge. The knife should come out clean. The center will still be jiggly, but custard
will finish cooking after it's out of the oven.
Remove some of the hot water with a baster, then remove custard cups.
This may also be baked in a 1 1/2-quart casserole, placed in a larger pan
with hot water poured halfway up the sides. Bake for one hour.