Preheat the oven to 325°F (165°C). Gather your ingredients and mixing bowl.

In a medium mixing bowl, whisk the fresh large eggs until just combined and slightly frothy, about 30 seconds.

Warm the milk in a saucepan over medium heat until small bubbles form along the edges, but do not boil.

Gradually pour the warm milk into the whisked eggs while continuously whisking to prevent scrambling.

Stir in the granulated sugar, vanilla extract, and salt until the sugar dissolves.

Strain the custard mixture through a fine sieve into a clean bowl to ensure a smooth texture.

Pour the custard mixture evenly into ramekins about ¾ full.

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

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

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

Before serving, sprinkle with nutmeg or add a dollop of whipped cream.