In qt measuring pitcher blend milk, water, salt and vanilla. Gradually add eggs while stirring rapidly. Pour custard into greased 1 qt casserole ( or 6 individual cups). Sprinkle top with nutmeg. Sit casserole into shallow pan; fill pan with hot water to depth of 1". Bake in 325 oven until a sharp bladed knife, inserted in the center, comes out clean, about 45 minutes. Cool at room temprature. Refrigerate.
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