Preheat the oven to 325°

Place 4, 6-7 oz ramekins into a shallow baking dish with enough room to fill with water up to ¾ of the sides of the ramekins.

Heat a kettle or pan of water to a simmer with enough water to fill the baking pan up to 1 ½ inch or so with the ramekins.

In a separate pan, heat the milk and the cream to just a simmer.

Beat the eggs, yolks, sugar, vanilla, and salt until well beaten.

Slowly pour the hot milk into the beaten eggs, constantly whisking to not cook the eggs.

Pour the custard into the ramekins in the baking dish.

Grate nutmeg lightly or generously, depending on how much you like nutmeg, over the tops of the custards.

Place the baking dish onto the oven rack and carefully pour the hot water around the ramekins until the water is ¾ of the way up the sides of the custard-filled ramekins.

Bake for 45-60 minutes until the custard cups are just barely jiggly and a knife inserted just off-center comes out clean.

Carefully remove the baked custard from the oven in the baking pan and then carefully remove the ramekins from the baking dish to a cooling rack. This is the most challenging part, so be careful.

Let cool until just warm or let chill in the fridge for an hour or more.