Preheat oven to 325 degrees. In medium bowl, combine eggs, sugar, and salt. Whisk together. Slowly stir in milk and vanilla.
Fill six 6-oz ramekin cups with the egg mixture and set bowls in a shallow oblong pan. Sprinkle each with a dash of freshly ground nutmeg.
Pour hot water (not boiling) into pan 1" deep. Bake for 50-60 minutes until custard is set and knife inserted in center comes out clean. Serve with fresh blackberries and whipped cream. Serves 6