Blind bake crust at 425 for 10 minutes. 

In a saucepan, combine milk, cream and salt. Heat until small bubbles form around the edges. 

In a large bowl, whisk together eggs and sugar. Slowly add the hot milk mixture ¼ cup at a time to prevent eggs from cooking. 

Stir in vanilla extract.

Pour into prepared crust and grate nutmeg over the top. 

Bake at 300 for 45-60 minutes until it is set at the edges but still a little wobbly in the center.