Preheat oven to 350ºF.

In a medium-size bowl, beat the eggs on medium-low speed for 30 seconds. Add the sugar, salt and vanilla. Whisk gently until mixed.

Pour the milk into a microwave-safe bowl and heat in 1 minute increments until the temperature of the milk reaches 180ºF.* Stir between each time interval to distribute the heat. Depending on the bowl and microwave you use, this will take about 5 minutes. Be sure not to let the milk boil.

Remove 1 cup of the heated milk and slowly drizzle it into the egg mixture, whisking the eggs quickly the entire time.** Slowly pour the remainder of the milk over the egg mixture, whisking constantly. Beat with a hand mixer for 20-30 seconds.

Pour the milk mixture into 10 6-ounce ramekins, dividing the custard equally between the cups. There is no need to grease the ramekins. Sprinkle nutmeg overtop the custard.

Place the ramekins in a 10x15” baking pan with sides about as tall as the ramekins.

Heat about 10 cups of water, not quite to boiling but very hot, on the stovetop or in the microwave. Pour the hot water into the pan around the ramekins, being careful not to get any of the water into the custard itself.

Carefully place the pan into the middle rack of a preheated oven and bake for 35-40 minutes. The exact time may depend on the size and shape of the ramekins you use. The custard is done when you insert a knife into the center of a cup and it comes out clean.

Serve cold or warm as desired, with whipped cream. Refrigerate any leftovers.