Begin by pouring whole milk into a medium saucepan and heating it over medium heat until small bubbles form around the edges, then remove from heat.

In a mixing bowl, whisk together 4 large eggs, sugar, and a pinch of salt until just combined and smooth.

Gradually pour the warm milk into the egg mixture while continuously whisking to prevent the eggs from cooking.

Pour the custard mixture through a fine-mesh strainer into a baking dish to ensure a silky-smooth consistency.

Preheat your oven to 350°F (175°C) and place the baking dish in a larger pan, filling the outer pan with hot water until it reaches halfway up the sides of the custard dish.

Bake for 55 to 60 minutes, checking for doneness; edges should be set while the center slightly jiggles.

Once baked, carefully remove the dish from the water bath and allow it to cool on a wire rack for about 30 minutes.

Transfer the custard to the refrigerator and chill for several hours or overnight before serving.