Preheat your oven to 350°F (175°C).

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

In a mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until just combined, for about 1-2 minutes.

Gradually pour the warm milk into the egg mixture, whisking continuously to prevent scrambling.

Strain the combined mixture through a fine wire strainer into a 1.5-quart round baking dish.

Sprinkle a light dusting of ground nutmeg over the top of the custard.

Set the baking dish in a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the baking dish.

Bake for 55-60 minutes, until the edges are set but the center jiggles slightly.

Allow custard to cool at room temperature for about 30 minutes before refrigerating for at least 2 hours.

Serve and enjoy your Warm Baked Custard, garnished with fresh berries if desired.