2 cups milk, scalded
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk.
Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.
Set baking dish on a trivet or meat rack in crock-pot. Pour hot water around baking dish, 1-inch deep.
Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean.
Serve warm or chilled.