• Before making the filling, get your pie crust ready.
• Prick the sides and bottom of the pie crust with a fork, place parchment paper in the bottom of the crust. Place pie weights,dried rice or dried beans on top of the parchment paper and bake at 350 degrees for 20 - 25 minutes. The crust won't be completely baked, just par baked.

Scalding the milk

• Combine the milk, salt and cream in a heavy duty bottom sauce pan. Cook and stir the milk continuously over medium to low heat until you have small bubbles along the side of the pan. You will also see steam. Do not heat the milk long enough for it to boil, heat and stir just until you see small bubbles along the side and steam coming from the pan. Remove from the stove. (Stirring the milk continuously prevents a film from forming on top of the milk)

Tempering the milk

• In a large bowl whisk together the eggs and sugar. SLOWLY add the egg mixture a 1/2 cup at a time to the milk while whisking. Don't whisk vigorously, whisk slowly until each addition of egg is incorporated. Whisking vigorously will create air bubbles.Repeat until all the egg mixture is whisked into the milk. Strain through a sieve. Stir in the vanilla.
• Pour the milk mixture into your prepared pie crust. Sprinkle with nutmeg. Place the pie pan on a baking sheet. Place in the oven at 325 degrees on the middle rack. Bake 40 - 50 minutes or until custard is set around the edges and wobbly in the center.