In a medium saucepan, heat 4 cups of whole milk over medium heat until small bubbles form around the edges, about 5–7 minutes. Remove from heat and let cool for 5 minutes.

In a mixing bowl, whisk together 4 large eggs, 3/4 cup of sugar, and a pinch of salt until smooth, about 1–2 minutes.

Slowly pour warm milk into the egg mixture while continuously whisking. Stir in 1 tablespoon of vanilla extract.

Pour the custard mixture through a fine-mesh strainer into a 1.5-quart baking dish to remove curdled bits.

Preheat oven to 350°F (175°C). Place baking dish into a larger pan and fill with hot water until it reaches halfway up the sides.

Bake for 55–60 minutes until the edges are set and the center jiggles slightly.

Remove custard from the water bath and let cool on a wire rack for about 30 minutes. Transfer to refrigerator and chill for several hours or overnight.

Before serving, chill custard well and top with fresh berries.