Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, warm the whole milk until small bubbles form around the edges, about 5 minutes.

In a separate bowl, whisk together the large eggs, sugar, and salt for about 1 minute.

Slowly add the warm milk to the egg mixture while continuously stirring.

Strain the custard mixture through a fine wire strainer into your baking dish.

Dust the top of the custard with ground nutmeg.

Place the baking dish into a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the custard dish.

Bake for 55-60 minutes until the edges are set but the center jiggles slightly.

Remove from the oven and cool for about 30 minutes at room temperature, then refrigerate for at least 2 hours.