Preheat & Prep: Preheat your oven to 325°F (163°C). Lightly grease individual ramekins or a 9x13 inch baking dish.

Combine Dry Ingredients: In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until the sugar is mostly dissolved.

Heat the Milk: In a medium saucepan, heat the milk over medium heat, stirring occasionally, until it reaches about 120°F (49°C). Note: You don't need a thermometer for this. The milk should feel warm to the touch, but not scalding.

Temper the Eggs: Slowly drizzle the warm milk into the egg mixture, whisking constantly. This process is called tempering and prevents the eggs from scrambling.

Prepare the Water Bath: Place your ramekins or baking dish inside a larger pan with high sides. Carefully pour the custard mixture into the ramekins or baking dish. Then, gently pour hot water into the larger pan until it comes halfway up the sides of the ramekins or baking dish. This creates a water bath, which helps the custard bake evenly.

Bake: Carefully slide the larger pan with the water bath and custard into the preheated oven. Bake for 40-50 minutes (check at 40 minutes), or until a knife inserted into the center comes out clean.

Cool & Chill: Remove the custard from the oven and let it cool slightly in the water bath. Then, remove the ramekins or baking dish from the water bath and let them cool completely at room temperature. Cover and refrigerate for at least several hours, or preferably overnight, to allow the custard to set fully.

Serve: Enjoy your chilled custard! The subtle sweetness and creamy texture are even better the next day, allowing the vanilla flavor to meld beautifully.