6 extra lg. eggs or 7 lg. whole eggs
1 qt. milk
2 tsp. vanilla extract (or almond if you prefer)
1/2 c. sugar, preferably superfine
Butter for custard dish

In a large mixing bowl beat the eggs with a fork until just combined. Add the remaining ingredients and mix slowly with a large spoon until the mixture is well combined and the sugar is dissolved. Do not beat or stir so hard that the custard becomes frothy. The froth will not burst or dissolve during baking, but will harden into a rough, pock-marked surface on the top of the custard.

Lightly butter a 6 to 8-cup baking dish, then pour the custard through a strainer into the dish. Cover securely with aluminum foil.

To cook the custard slowly, place a rack in a large roasting pan and set the baking dish on it. Add enough cold tap water to the pan for the water level to be as high as the top of the custard.

Bake in a 275 degree oven until a toothpick inserted into the center of the custard just comes out clean, about 2 1/2-3 hours. Serve warm, at room temperature or chilled.

Some people like a sauce with their custard - puree of strawberries (2 pints fresh strawberries pureed in a food processor with 2 to 3 tablespoons of sugar and the juice of half a lemon) or with raspberry puree (a 10 1/2 ounce package frozen raspberries pureed in a food processor with the juice of half a lemon and 1/4 cup water, then strained before serving).

You can also use this to make Creme Caramel by pouring your browned sugar mixture in the bottom of the pan before pouring in the custard mixture. Serve this one cold.