2 eggs (or 4 egg yolks)
1/3 c. sugar
1/4 tsp. salt

Beat together eggs, sugar and salt. Scald 2 cups milk slowly. (Heat until small bubbles rise and crinkly film forms on top.) Stir milk into egg mixture. Add 1/2 teaspoon vanilla. Pour into 6 custard cups or a 1 1/2 quart casserole. Set cups or dish in a pan of hot water about 1 inch deep. Sprinkle with nutmeg and bake at 350 degrees until a silver knife inserted 1 inch from edge comes out clean (45 to 50 minutes). Serve warm or chilled.