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1
Bake pie crust in preheated 425 oven for 15 minutes (be sure to weigh it down to keep it from puffing).
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2
Remove from oven and brush with beaten egg yolk; return to oven and bake for 5 minutes, to set the egg yolk.
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3
Meanwhile, scald the milk and cream with a piece of vanilla bean and the salt.
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4
Remove the vanilla bean.
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5
In a mixing bowl, whisk the eggs and sugar together, then pour a quarter of the hot milk over the egg mixture and stir well.
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6
Pour the egg mixture into the remaining hot milk and stir well.
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7
Pour the custard into the hot, partially baked pie crust, and sprinkle it with nutmeg.
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8
Use a crust shield or strips of foil to protect the edges of the crust from overbrowning.
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9
Bake the pie for 10 minutes; turn off the oven and without opening the door, bake it for another 5 minutes.
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10
The mixture should look set around the edges but will still be wobbly in the middle.
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11
If it is not set at the edges, bake it for 5 more minutes.
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12
If you have an instant-read thermometer, remove the pie from the oven when it reaches 165 in the center.
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13
If the mixture goes above 180, the custard will become watery.
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14
Cool the pie for several hours before serving.
