Preheat the oven to 425 degrees. Bring a kettle of water to a boil. Arrange six custard cups or ramekins in a 9x13 pan.
Beat the eggs and sugar together. Whisk in the remaining ingredients. Pour mixture into custard cups (about 1/2 cup in each). Pour boiling water into the baking dish, so that the water comes about halfway up the side of the cups.
Bake 10 minutes and then reduce the heat to 350 degrees. Bake an additional 25-30 minutes, until the center jiggles just a bit when shaken.