Preheat the oven to 325°F (160°C). Arrange six 6-ounce ramekins or custard cups inside a large, deep baking dish.

Warm the milk in a small saucepan over medium-low heat until it is hot but not simmering. Remove it from the burner and set aside briefly.

In a mixing bowl, thoroughly whisk together the eggs, granulated sugar, vanilla extract, and salt until the mixture is uniform and smooth.

Gradually introduce the heated milk into the egg mixture, whisking continuously to avoid any curdling.

For a smoother finish, strain the custard mixture through a fine mesh sieve into a large measuring jug or mixing bowl.

Evenly distribute the custard into the prepared ramekins. Lightly sprinkle ground nutmeg over the surface of each portion.

Carefully pour hot water into the outer baking dish until it reaches halfway up the sides of the ramekins to create a water bath.

Transfer the setup into the oven with caution. Bake for 40 to 50 minutes, or until a thin knife inserted near the center of one custard emerges clean, while the centers retain a slight wobble.

Take the ramekins out of the hot water and allow them to cool to room temperature. Then chill them in the refrigerator for a minimum of 1 hour before serving.