Silky Smooth Vanilla Custard

1.Preheat your oven to 325°F (160°C).

2.In a medium saucepan, combine the half-and-half (2 cups), sugar, and salt (¼ teaspoon). Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sugar.

3.In a separate bowl, whisk the eggs (4 large) until they are well beaten. Gradually add the warm half-and-half (2 cups) mixture to the eggs (4 large), whisking constantly to prevent the eggs (4 large) from scrambling.

4.Once combined, stir in the vanilla extract.

5.Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits and ensure a smooth texture.

6.Prepare a baking dish by placing it in the oven and filling it with hot water to create a water bath for the custard. This will help it cook evenly and prevent curdling.

7.Pour the custard mixture into individual ramekins or a large baking dish, then carefully place them in the water bath in the oven.

8.Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted should come out clean.

9.Remove the custard from the oven and let it cool in the water bath for about 10 minutes before transferring to the refrigerator to chill for at least 2 hours before serving.