In a medium saucepan, heat 4 cups of whole milk over medium heat until it reaches a gentle simmer.

Remove the pan from heat and allow the milk to cool for about 5 minutes.

In a mixing bowl, crack 4 large eggs and add 1 cup of sugar along with a pinch of salt. Whisk for 2-3 minutes until light and smooth.

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

Pour the combined mixture through a fine-mesh strainer into a 9x13-inch baking dish.

Preheat your oven to 350°F (175°C). Place the filled baking dish in a larger pan, then pour hot water into the outer pan until halfway up the sides of the custard dish.

Bake for 55 to 60 minutes until the edges are set and the center jiggles lightly.

Remove the baking dish from the water bath and let it cool on a wire rack for about 30 minutes.

Transfer the custard to the refrigerator and chill for at least 4 hours or overnight.

Before serving, consider topping with fresh berries.