Old School Baked Custard

Another treat from my grandmother's recipe box! Perfect comfort food for a cold rainy day. I made this yesterday and had forgotten how incredibly easy it is to make!
Unlike its cousins, creme brûlée and flan, this custard is very soft and delicate with a lighter texture. The plump raisins are a sweet surprise at the bottom of the cup. If you can resist eating it all as it comes out of the oven, it is actually even better served cold.
2 eggs
2 cups milk
1/2 cup sugar (scant)
1 tsp. of vanilla
Raisins (optional)
Preheat oven to 325oF. In a mixing bowl, combine all ingredients and mix until sugar is dissolved. Place raisins in bottom of ramekins or cups, and then pour the custard mix on top. Sprinkle cinnamon on top after you have filled cups.
Place ramekins/cups in a pan which can be used as a bain-marie (water bath). Place baking dish on the oven rack and then fill dish with enough hot water to keep the bottoms of your custard cups wet (approximately 1 inch). Bake on middle rack for 1 hour. Remove from bain-marie to cool. If you plan to refrigerate, cover lightly with plastic wrap.