Instructions: 1. Combine milk, cream, and vanilla beans and scrapings in a small saucepan and heat until small bubbles form around the edge. Remove from heat, cover, and let steep for 30 minutes. Strain, discarding vanilla beans. Heat oven to 325. Place a roasting pan in oven and pour in 2 inches of hot water.

2. Whisk together egg, egg yolks, and sugar. Slowly whisk in milk mixture, then strain and skim off any foam. Pour into four 6-oz custard cups and arrange them evenly in roasting pan in oven. The water should reach halfway up the sides of custard cups. Cover roasting pan loosely with foil and bake 30 to 35 minutes. The centers should still quake a little bit when gently shaken.

3. Remove cups from water bath and let cool for 20 minutes, then refrigerate until ready to serve.

VARIATIONS: Substitute 3 oz smashed fresh ginger or 1 t ground ginger, 1 cinnamon stick broken into pieces and 1/2 t ground cinnamon, or a pinch of saffron for the vanilla bean.

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