Step 1

Preheat the oven to 325°F.

Step 2

In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Next, add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.

Step 3

Add the cold milk to a medium saucepan. Heat the milk over medium-high heat, stirring frequently. Do not boil the milk; you only want to scald it. The milk is scalded when small bubbles appear around the edge of the saucepan, or the temperature registers 180°F.

Step 4

Slowly drizzle 1 cup of the scalded milk into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk over the egg mixture, whisking constantly.

Step 5

Pour the custard into six 8-ounce Ramekin cups (or something similar in size)

Step 6

Place the cups in a 9x13-inch baking pan, and fill the pan halfway with water.

Step 7

Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; if it comes out clean, the custard is done.

Step 8

Allow to cool slightly, then sprinkle generously with nutmeg (strongly recommended).You can also serve with fresh berries.

Step 9

Eat the custard warm or chilled. Store custard in the refrigerator and eat within three days.