Preheat oven to 300 degrees. Whisk together half-and-half and eggs in a large bowl. Add remaining ingredients, mixing well.
Divide custard among six 8-ounce ramekins. Set ramekins in a shallow roasting pan and fill the pan with enough hot water to reach about halfway up the sides of the ramekins. Carefully set pan in oven.
Bake for 50 minutes or until custards are just set and a knife inserted in the center comes out clean. Remove ramekins from water bath. Let cool until tepid, then refrigerate until well chilled, about 2 hours.
Serve cold with sugar cookies or gingersnaps.