Egg Creams

 Preheat the oven to 160°C (320°F).
 In a saucepan, heat the milk with the sugar and vanilla sugar without boiling.
 In a bowl, beat the eggs with the vanilla extract.
 Gently pour the hot milk into the eggs, whisking constantly to avoid cooking them.
 Divide the mixture among ramekins.
 Place the ramekins in an ovenproof dish and pour hot water into the dish (bain-marie).
 Bake for 30-40 minutes, until the custards are set.
 Let cool before serving!