Combine first 3 ingredients in a large bowl, stirring well with a whisk.
Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk.
Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups.
Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch.
Bake at 300 for 1 hour or until center barely moves when ramekins are touched.
Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.
