Preheat your oven to 350°F (175°C).

In a small saucepan, heat the milk until bubbles form around the sides of the pan; then remove it from the heat. Keep an eye on the milk to prevent it from boiling over.

In a large bowl, whisk together the eggs, sugar, and salt until well blended but not foamy.

Slowly pour the hot milk into the egg mixture while stirring continuously. Add the vanilla extract and mix well. Stirring continuously helps to prevent the eggs from curdling.

Strain the egg mixture through a strainer into a 1-1/2-quart round baking dish. Sprinkle the top with ground nutmeg.

Place the round baking dish into a larger baking pan. Put the pan on the oven rack and carefully add very hot water to the pan, filling it to within 1/2 inch of the top of the round baking dish. This water bath helps to cook the custard evenly.

Bake for 55-60 minutes, or until a knife inserted near the center comes out clean. The centers will be soft and may jiggle even after chilling.

Remove the baking dish from the water bath immediately and place it on a wire rack to cool for 30 minutes. Refrigerate until cold.

If desired, serve the baked custard with fresh berries for a refreshing touch.