2 large eggs
1/4 cup granulated sugar
2/3 cup milk
1/2 teaspoon vanilla extract
In medium bowl, whisk eggs with sugar until well mixed and light-colored. Whisk in milk and vanilla and pour into 2 oven-proof, 6-ounce custard cups.
Cover each cup with small square of foil, place in steaming basket, cover, and steam until custards are just set but jiggle slightly in the center, about 20 minutes.
Remove from steamer and let cool 5 minutes. Refrigerate until chilled, about 2 hours.
Makes 2 servings.