Step 1: Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease four 6-ounce ramekins or custard cups and place them in a deep baking dish.

Step 2: Mix the Custard: In a medium bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined. Heat the milk in a small saucepan over medium heat until it’s warm but not boiling. Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling.

Step 3: Strain and Pour: Strain the custard mixture through a fine mesh sieve to remove any lumps for a smooth texture. Evenly divide the mixture among the prepared ramekins.

Step 4: Create a Water Bath: Carefully pour hot water into the baking dish around the ramekins, ensuring it reaches halfway up their sides. This water bath helps the custard cook evenly.

Step 5: Bake and Chill: Bake for 40–50 minutes, or until the custard is set but still jiggles slightly in the center. Remove the ramekins from the water bath and let them cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.