Preheat Oven: Preheat your oven to 325°F (163°C).

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

Heat Milk: In a medium saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat.

Combine Milk and Egg Mixture: Gradually add the heated milk to the egg mixture, whisking continuously to avoid curdling the eggs.

Strain Mixture: Pour the custard mixture through a fine mesh strainer into another bowl to remove any cooked egg bits, ensuring a smooth custard.

Prepare Baking Dish: Pour the strained custard mixture into a 1.5-quart baking dish or individual custard cups. If desired, sprinkle a little ground nutmeg on top.

Bake Custard: Place the baking dish or cups in a larger baking pan. Create a water bath by pouring hot water into the larger pan until it reaches halfway up the sides of the custard dish.

Bake: Carefully place the pan in the preheated oven. Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The center should be set but still slightly jiggly.

Cool and Serve: Remove the custard from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.