Preheat the oven to 325°F.

Mix the hot water with the condensed milk in a metal or glass bowl.

Beat the eggs until fluffy and light.

Add a little of the milk mixture to the eggs and mix in.

Add the remaining milk mixture.

Stir in the salt and vanilla.

Divide the mixture between 8 greased individual ramekins.

Put the ramekins on a baking dish with high sides and add a half-inch of water.

Bake for an hour or until a toothpick inserted into the middle of one comes out clean.

Let the baked custard cool for an hour, then sprinkle nutmeg on top before serving.