Preheat your oven to 350°F (175°C).

In a medium saucepan over low heat, warm the whole milk until small bubbles form around the edges, about 5–7 minutes.

Whisk together the eggs, sugar, and salt in a mixing bowl until just combined, about 1–2 minutes.

Slowly pour the warm milk into the egg mixture while continuously stirring to avoid curdling.

Strain the custard mixture into your prepared baking dish to catch any cooked egg bits.

Place the baking dish inside a larger pan and fill the outer pan with hot water until it reaches about ½ inch up the sides of the inner dish.

Bake for approximately 55 minutes, checking doneness by inserting a knife in the center.

Remove the custard from the water bath and let it cool on a wire rack for about 30 minutes, then refrigerate for at least a couple of hours or overnight.