Preheat your oven to 325°F (160°C). Fill a baking dish halfway with water for a water bath.

In a large mixing bowl, whisk together the eggs, granulated sugar, and a pinch of salt until well combined and slightly pale. Gradually stir in the vanilla extract followed by the whole milk, mixing until smooth.

Strain the mixture through a fine mesh sieve into a separate bowl for a silky texture.

Pour the custard mixture into your desired baking dish and place it into the water bath. Bake for 45-55 minutes until the edges are set and the center jiggles.

Allow the custard to cool at room temperature for about 15 minutes, then chill in the refrigerator for at least two hours before serving.

Serve chilled, garnished with fresh berries or caramel drizzle. Optionally, add a dollop of whipped cream.