4 eggs, slightly beaten
1/2 tsp. salt
1 tsp. vanilla
1/2 c. sugar
2 1/2 c. milk, scalded
1/4 tsp. nutmeg
Pastry for 1 (9") pie crust

Prepare pastry for unbaked pastry shell. Chill thoroughly. Beat eggs, slightly and add sugar and salt. Slowly, stir in hot milk. Add vanilla and mix. Pour into pastry shell. Sprinkle with nutmeg. Bake on lower shelf of a hot oven, 425 degrees, for 25 to 30 minutes, or until custard is firm.