Silky Smooth Vanilla Custard

1.Preheat your oven to 325°F (160°C).

2.In a medium saucepan, combine the half-and-half and sugar over medium heat. Stir occasionally until the sugar is dissolved and the mixture is warm, but do not let it boil.

3.In a separate bowl, whisk together the eggs, vanilla extract, and salt until well combined.

4.Slowly pour the warm half-and-half mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

5.Once fully combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.

6.Place six ramekins in a baking dish and pour the custard mixture evenly into each ramekin, filling them about three-quarters full.

7.Carefully pour hot water into the baking dish around the ramekins, creating a water bath that reaches halfway up the sides of the ramekins.

8.Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

9.Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours before serving.