Preheat your oven to 325F.

In a mixing bowl, combine all your ingredients and whisk lightly. You don't want to aerrate the eggs too much, just break them apart and let it get distributed in the custard.

Fill a small baking pan with about 1 inch of water.

Put 4 ramekins in the water and fill them equally with the custard mixture.

Bake for 40 minutes, or until a knife comes out clean.

Let cool for 30-45 minutes, and serve!

Keeps in the refrigerator, put plastic wrap over the top.