Preheat the Oven:

Preheat your oven to 325°F (165°C).

Prepare the Custard Mixture:

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

Gradually add the milk while continuing to whisk.

Stir in the vanilla extract.

Strain the Mixture:

Pour the custard mixture through a fine mesh strainer into a baking dish or divide it evenly among ramekins to remove any egg solids for a smoother texture.

Prepare the Water Bath:

Place the baking dish or ramekins in a larger baking pan.

Pour hot water into the larger pan to come halfway up the sides of the baking dish or ramekins.

Bake the Custard:

Sprinkle the top of the custard with a little ground nutmeg if desired.

Carefully transfer the pan to the oven.

Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.

Cool the Custard:

Remove the custard from the oven and carefully take the baking dish or ramekins out of the water bath.

Let them cool to room temperature, then refrigerate for at least 2 hours before serving.