1. Preheat oven to 325°F.

2. Take out a 9x13 glass baking dish and place 6 ramekins inside of it.

3. In a large saucepan, stir together the milk, cream, sugar, and vanilla.

4. Bring to a simmer, stirring frequently to prevent the milk from scalding.

5. In a large mixing bowl whisk the eggs (look at those beautiful orange pastured yolks!).

6. Pour the milk mixture into the eggs, whisking continuously to prevent the eggs from cooking.

7. Pour mixture into ramekins.

8. Boil some water in a tea kettle and pour into glass baking dish so it comes up the sides of the ramekins. Be careful that it does not pour into the custard.

9. Carefully put glass dish and ramekins into the oven and bake for an hour, they will be starting to set but still jiggly.

10. Remove from oven and allow to cool on a cooling rack.

11. Once they are cooled, place them into the fridge and allow them to chill overnight for the best creamy thick texture.

12. These custard cups last about three days in the fridge.