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If infusing the milk with flavorings, heat the milk to nearly the boiling point, then add the infusing items. Let steep until the milk is cool, then strain into a mixing bowl.
Preheat oven to 350 F (177 C). Heat a some water to a simmer use as the water bath during baking.
Butter four 1-cup ramekins or other heat proof dishes
Stir the eggs into the cooled milk. Add salt and pepper. Strain (an optional step for the smoothest custard).
Add the cheese and any solid ingredients to the milk and egg mixture and stir to combine.
Pour into the baking cups.
Place the baking cups in a large shallow dish (like a 9 x 13 Pyrex), put the dish on the rack in the preheated oven, then carefully pour hot water around the baking cups so that water goes about halfway up the sides of the custard base.
Bake until the custard is set except for a small region in the center, about 20 minutes.
Remove the cups from the water bath and let cool for a few minutes before serving.