Preheat your oven to 325°F (165°C).

Whisk together the eggs in a medium mixing bowl until just combined.

Pour the whole milk into a saucepan and warm it over medium heat.

Slowly whisk the warmed milk into the egg mixture, maintaining continuous motion.

Stir in sugar, vanilla extract, and a pinch of salt until dissolved.

Strain the mixture through a fine sieve into a clean bowl.

Evenly pour the custard mixture into prepared ramekins, filling them three-quarters full.

Place the ramekins in a deep baking dish and add hot water halfway up the sides.

Bake for 35-40 minutes until set around the edges but slightly jiggly in the center.

Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.

Serve chilled, garnished with nutmeg or your favorite topping.