Preheat your oven to 350°F and lightly grease an 8x8-inch baking dish.

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

In a small saucepan, warm the milk over medium heat until it's around 180°F, just before it starts to simmer, but do not let it boil.

Gradually pour the hot milk into the egg mixture, continuously whisking to ensure it's fully blended. Keep whisking the mixture for one more minute.

Transfer the combined mixture into the greased baking dish and, if you like, sprinkle some nutmeg on top.

Place the baking dish into a larger baking dish filled with water about 1 inch deep. Be careful to avoid splashing.

Carefully put both dishes in the oven and bake for 45 to 50 minutes. It's done when a knife inserted in the center comes out clean, although the custard will still have a slight jiggle. Watch out not to overbake, as this will curdle it.

Serve this delightful custard warm or chilled, topped with whipped cream, fresh fruit, or extra spices. Refrigerate any leftovers.