Vanilla custard cups

Method

1. Start. Whisk eggs, yolks, sugar, and salt without foaming; add warm milk and vanilla.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Strain into 4 ramekins; place in a hot-water bath.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
3. Finish. Bake 28–36 minutes until edges set and centers wobble.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.