Beat the eggs, add the sugar, nutmeg and salt and then stir in the scalded milk. Line the plate with Pastry, rolled thin, having it extend over the edge of the plate about ¼ of an inch. Pinch this up around the edge and pour in the custard. Bake in a quick oven at first, then decrease the heat. When the knife blade comes out clean the custard is cooked.
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