Preheat your oven to 325°F (165°C) and gather all your ingredients and equipment.

In a medium bowl, gently whisk together the fresh large eggs until just combined.

Heat whole milk in a saucepan over medium heat until warm and small bubbles appear around the edges.

Gradually pour the warm milk into the whisked eggs while continuously whisking to prevent scrambling.

Stir in sugar, vanilla extract, and a pinch of salt until fully dissolved.

Pour the custard mixture through a fine sieve into a large measuring cup or bowl.

Pour the strained custard into ramekins, filling each about three-quarters full.

Place the ramekins in a deep baking dish and pour hot water into the dish until halfway up the sides of the ramekins.

Bake for 35-40 minutes, until the custard sets around the edges but remains slightly jiggly in the center.

Cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours before serving.

Before serving, sprinkle with freshly grated nutmeg or your favorite garnish.