Baked Custard Recipe

Hello. I am a big fan of baked custard. I have tried a couple of recipes for this which basically combine eggs, milk and caster sugar which are poured into ramekins and placed in a tray with boiling water and then baked. Whilst they come out with a nice flavour, they are always runny and I was wondering if anyone had a suggestion as to how to encourage the mixture to thicken and set properly. Is there some simple ingredient I can add to the exising recipe to make it thicken, or is there a better recipe for this?

Any suggestions would be much appreciated.

Many thanks.

I love Baked Custard too, so I think I’ll try some of these recipes. Thanks for posting them.