Mix the eggs, sugar, salt and vanilla.

Slowly stir in the hot milk whisking the ingredients together.

Pour into an oven proof casserole dish or a piecrust.

Bake at 475 degrees for 5 minutes.  Reduce heat to 425 degrees and continue baking for 15-18 minutes more, until a knife inserted into the center comes out clean.  If you are baking a pie, you might need to cover the crust edge with foil in the last 10 minutes to prevent over-browning.

Cool on a rack.  Can enjoy immediately or refrigerate until chilled.  Keep any leftover custard stored in the refrigerator.

Note: To scald the milk just bring it to a boil on the stove top or in the microwave.  Do not actually boil the milk but when you begin to see tiny bubbles form around the edge of the pan it's ready.

Whip the cream, slowly adding in the sugar, vanilla and nutmeg.  Serve on top of the cooled custard or pie.