Beat the eggs slightly; add sugar, nutmeg, and salt and beat just until blended. Gradually add the scalded milk and cream, stirring constantly. Mix in the extract. Strain mixture into pie shell Bake at 230ºC 10 minutes; reduce oven temperature to 180ºC and bake 15 to 20 minutes, or until a knife in serted in custard halfway between center and edge comes out clean Cool on wire rack. Place in refrigerator until ready to serve