Preheat the Oven: Preheat your oven to 325°F (160°C). Place a large baking dish or roasting pan filled with about 1 inch of water on the bottom rack of the oven. This will create a water bath for the custard.
Prepare the Custard Mixture: In a mixing bowl, whisk together the eggs, sugar, vanilla extract, nutmeg, and salt until well combined.
Heat the Milk: In a saucepan, heat the milk over medium heat until it’s just starting to simmer. Be careful not to let it boil.
Combine Ingredients: Slowly pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
Strain the Mixture: Strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles.
Fill Ramekins: Divide the custard mixture evenly among six ramekins or custard cups.
Bake the Custards: Place the filled ramekins in the water bath in the preheated oven. Bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Chill and Serve: Remove the custards from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours, or until fully chilled. Serve chilled or at room temperature, garnished with a sprinkle of nutmeg if desired.
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