Instructions: Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt.

Slowly stir in slightly cooled milk. Pour into buttered 1-qt. baking dish.

Sprinkle with nutmeg or coconut. Cover with foil. Set baking dish on metal rack or trivet in slow-cooking pot. Pour hot water around baking dish, 1 inch deep. Cover and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled.

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