3  eggs, lightly beaten
1/3 cup sugar
 pinch of {salt}
1 teaspoon vanilla extract
2 1/2 cups scalded whole milk, still warm
 dash of nutmeg
 whipped cream (optional)

Preheat the oven to 350 degrees.

Beat together the eggs, sugar, salt and vanilla in a mixing bowl. Slowly add the scalded milk, stirring constantly. Pour into 6 custard cups or ramekins. Dust each with nutmeg.

Place the filled cups in a 9 x 13-inch pan, and fill the pan with hot water to 1/2 inch below the tops of the cups.

Bake in the water bath on the center rack of the oven for 45 minutes, or until a knife inserted into the custard comes out clean. Cool in the cups to room temperature; then refrigerate still in the cups.

Serve each cup as is, or topped with whipped cream, if desired.