Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a 9×9-inch pan to create a water bath for gentle baking.

In a mixing bowl, whisk together eggs, sugar, and a pinch of salt until light in color and slightly foamy, about 1 minute.

Heat milk and cream in a saucepan over medium-low just until steam appears—do not boil—then remove from heat.

Slowly whisk about ¼ cup of the hot milk into the eggs to temper them, then pour in the rest while stirring gently.

Strain the custard through a fine-mesh sieve into a pitcher to remove any bits or foam for a silky finish.

Ladle the custard into the ramekins, filling nearly to the top while leaving a small edge.

Pour hot water into the pan until it reaches halfway up the ramekins. Bake for 30–35 minutes until edges are set and centers wobble slightly.

Let custards cool in the oven with the door cracked for 10 minutes, then remove and chill in fridge for at least 1 hour.