Baked Custard

Pre-heat the oven to 350° F.
In a small saucepan, heat the milk over low heat 'til small bubbles form around the edges of the pan, stirring constantly with a rubber spatula. Just don't bring it to a boil. This is called scalding milk. Remove the milk from the heat, and set aside for now.
In a large mixing bowl, beat the eggs just 'til the yolks and whites are blended. An electric hand mixer makes this step easier.
Whisk the sugar, salt, and vanilla extract into the eggs.
Very slowly pour the warm milk into the egg mixture, a little bit at a time so you don't cook the eggs, whisking the entire time 'til the milk and egg mixture are well blended.*
Pour the custard mixture into an un-greased 7x9 (or 1 1/2 quart) baking dish.
Sprinkle the nutmeg over the entire custard in the pan.
Place the custard pan in a larger baking pan with sides, and pour hot water in the pan, a little more than halfway up the sides of the custard pan. Just be careful not to get any water in the actual custard. This creates a hot water bath, a lot like when we bake a cheesecake, and helps prevent cracking.
Bake at 350° F for about 40 minutes, or until a knife inserted in the center comes out clean.
Serve warm or cold, with fresh fruit if desired. My family likes it best after it's chilled overnight.