Preheat your oven to 350°F (175°C).

In a medium saucepan, warm the whole milk over low heat until tiny bubbles form.

In a large mixing bowl, whisk together the eggs, sugar, and salt until just combined.

Gradually mix the warm milk into the egg mixture while stirring continuously.

Strain the mixture through a fine wire strainer into a round baking dish.

Prepare a water bath by placing the baking dish in a larger pan and pouring hot water into the outer pan.

Bake for 55-60 minutes or until the custard is set but jiggles slightly in the center.

Let the custard cool on a wire rack for about 30 minutes, then chill in the refrigerator for at least 2 hours.