Steps
1. Preheat the oven to 325°F (160°C).
2. In a bowl, whisk the eggs with sugar and a pinch of salt until well combined.
3. Warm the milk gently in a saucepan until just about to simmer, then slowly pour it into the egg mixture while whisking continuously.
4. Stir in the vanilla extract.
5. Pour the mixture into a small oven-safe ramekin.
6. Place the ramekin in a baking dish and add hot water halfway up the sides of the ramekin (water bath).
7. Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
8. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours before serving.