Preheat a 2-quart baking dish or use non-stick spray to coat each ramekins.
For five minutes, whisk the custard:

The eggs, sweetened condensed milk, salt, boiling water, and vanilla extract should all be whisked together in a big dish.
Blend and smooth out the ingredients by whisking them together.

After 45 to 60 minutes, pour and bake:

Spoon the custard mixture into the baking dish that has been preheated or equally distribute it among the ramekins.
Make sure you use a bigger baking pan to place the dish or ramekins in.
With caution, fill the bigger pan halfway up the sides of the custard dish with boiling water.
After 45-60 minutes of baking in a preheated oven, the custard should be cooked through and a knife inserted in the middle should emerge clean. Once the custard has set, it should still have a small jiggly center.
Let sit for at least two hours before garnishing:

After the custard has baked, carefully remove the baking dish or ramekins from the water bath.
After the custard has cooled to room temperature, place it in the refrigerator for a minimum of two hours before to consumption.
For an added touch, you may optionally dust the top with powdered nutmeg before serving.