4 eggs (or 8 egg yolks)
1/2 tsp. salt
2 2/3 c. scalding hot milk
2/3 c. sugar
1/4 tsp. nutmeg
1 tsp. vanilla

Heat oven to 450°F. Beat eggs slightly with rotary beater. Add the rest of the ingredients and beat well. Pour into pastry-lined pan. Bake 15 minutes, then reduce heat to 350°F and bake 10-15 minutes more.

Insert a silver knife 1 inch from side of pan. If it comes out clean, the pie is done. The center may still look soft, but it will set later. Too long baking makes the custard watery.