• Step 1: In a medium saucepan, whisk together the eggs and sugar until well combined.
• Step 2: Gradually pour in the milk, whisking constantly to prevent the eggs from scrambling.
• Step 3: Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Be careful not to let the mixture boil.
• Step 4: Remove the saucepan from the heat and stir in the vanilla extract and salt until well combined.
• Step 5: Carefully pour the hot custard into a clean bowl or individual ramekins. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2-3 hours.