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Pre-heat oven to 150 degrees C / 350 degrees F.
Assemble a medium sized heavy bottomed saucepan, a medium sized heatproof bowl, small oven proof bowls (ramekins), a whisk, a spatula, and kitchen towels.
Have some water just under boiling point ready on your stove.
Place the ramekins in the baking tin.
If using sauteed vegetables, distribute them equally in the ramekins.
Place the eggs, egg yolks, salt, pepper, and herbs in a bowl and whisk to blend.
Heat the milk, stir in the cheese, and heat until it begins to boil.
Dribble about ¼ cup of the milk-cheese mixture into the egg mixture while whisking constantly.
Slowly dribble in the rest of the milk while whisking.
Pour the egg milk mixture into the ramekins up to just below the rim.
Pour hot water into the baking tin to come halfway up the sides of the ramekins.
Bake the custard in the water bath for about 20-25 minutes or until the center appears set but jiggly.
Remove the ramekins from the hot water and allow them to cool before serving.