Preheat your oven to 325°F (165°C).

In a medium mixing bowl, gently whisk together three large eggs until just combined.

Pour 2 cups of whole milk into a saucepan and place it over medium heat. Warm until tiny bubbles form around the edges.

Gradually pour the warm milk into the egg mixture while whisking continuously.

Stir in ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt until fully dissolved.

Strain the custard mixture through a fine sieve into a large bowl.

Carefully pour the strained custard into individual ramekins, filling them about three-quarters full.

Place the filled ramekins onto a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Transfer the baking dish to your preheated oven and bake for 35-40 minutes.

Remove the ramekins from the water bath and allow them to cool to room temperature. Chill in the refrigerator for at least 2 hours.

Sprinkle with freshly grated nutmeg before serving.