Preheat your oven to 325°F (165°C).

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

Pour whole milk into a saucepan and warm it over medium heat until small bubbles form.

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

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

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

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

Place the filled ramekins in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides.

Transfer to the preheated oven and bake for 35 to 40 minutes.

Once baked, cool the custards at room temperature for about 15 minutes, then refrigerate for at least 2 hours.

Before serving, sprinkle nutmeg or your preferred garnish atop each custard.