Preheat oven to 350°.
In a medium saucepan, heat milk over medium heat until just warm - approximately 110°. Do not bring to simmer or boil.
In a medium bowl, whisk eggs, egg yolks, vanilla, salt and sugar until well combined. Continue whisking while slowly adding warmed milk. When completely combined, pour through a fine strainer into a 4 cup measuring cup.
Place empty custard cups in a shallow roasting pan (I used a 13x9 glass cake pan).
Fill custard cups with approximately ½ cup each. Grate fresh nutmeg over each, lightly covering top.
Place pan in oven and carefully fill roasting pan with hot water to ½ way up the custard cups. Bake until custard is set, approximately 30 minutes. Remove cups from water bath and cool on a wire rack at least 30 minutes before eatiing. Eat slightly warm, room temperature or after chilling in fridge. Cover any leftovers with plastic and store in fridge.