Instructions: Beat eggs. In a large saucepan or kettle, blend eggs, milk, sugar, and salt.

Cook over low heat; stir constantly until mixture coats a metal spoon (about 20 minutes) then add vanilla.

Cool quickly by setting pan in bowl of ice water. Stir for a few minutes, then cover and refrigerate overnight.

Fold in whipped cream and sprinkle with nutmeg. Serve. Should not stay at room temperature for more than 2 (two) hours.

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