Preheat the oven to 350’F. Heat a kettle of water for the water bath. Bring the milk to a boil with the honey and salt then simmer for 30 minutes to reduce the milk. Taste and add more honey if needed. Meanwhile, slowly whisk the eggs, taking care not to create too many bubbles. Then whisk the hot milk and honey into the eggs, then pour the mixture through a strainer into a 4-cup liquid measuring cup. Set the ramekins in a dish and divide the milk among them. Pour the hot water to come at least an inch up the sides of the dishes. Grate a little nutmeg over each custard. (If using another type of dish, just be certain that you have one larger that it can fit into with ease and still leave room for the water bath.)

Bake in the center of the oven until the custards are set except for a small spot in the center, and a knife inserted comes out clean, about 45 minutes. Remove from the oven, the lift the custards out of the water. Let cool to room temperature then cover and refrigerate until ready to serve.