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

Pour into pastry-lined pie pan. Bake just until a silver knife inserted into side of filling comes out clean. The center may still look a bit soft but will set later. (Caution - too long baking makes custard "watery".) Serve slightly warm or cold.

Temperature 450 degrees (hot oven) for 15 minutes; then 350 degrees (moderate oven) to finish for 25 to 30 minutes.