Preheat your oven to 350°F (175°C).

Place oven-safe ramekins in a baking dish to create a water bath.

Heat the milk in a saucepan over medium heat until warm but not boiling.

In a mixing bowl, whisk together the eggs and sugar until smooth.

Slowly pour the warm milk into the egg mixture, whisking constantly to prevent scrambling.

Stir in the vanilla extract and salt until fully combined.

Carefully pour the custard mixture into the prepared ramekins, filling them about three-quarters full.

Pour hot water into the baking dish until it comes halfway up the sides of the ramekins, then bake at 350°F (175°C) for 40 minutes or until the custard is set but still jiggles slightly in the center.

Remove ramekins from the water bath and let the custard cool slightly before serving warm or chilled.