Preheat Oven: Set your oven to 350°F (175°C).

Prepare Custard Mixture:

In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.

Gradually add the warmed milk to the egg mixture, whisking continuously to ensure a smooth blend.

Strain Mixture: For an extra smooth custard, pour the mixture through a fine-mesh sieve to remove any lumps.

Pour into Ramekins:

Evenly distribute the custard mixture into six 6-ounce ramekins.

Sprinkle a pinch of ground nutmeg over each filled ramekin.

Prepare Water Bath:

Place the filled ramekins into a deep baking dish.

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake:

Transfer the baking dish to the preheated oven.

Bake for approximately 35–40 minutes, or until a knife inserted into the center of a custard comes out clean.

Cool and Serve:

Remove the ramekins from the water bath and allow them to cool to room temperature.

For a chilled dessert, refrigerate the custards for at least 2 hours before serving.