Combine eggs and sugar, beating well. Gradually add milk, beating well. Stir in vanilla and salt.
Place 1 teaspoon brown sugar in bottom of s ix 6-ounce custard cups; pour custard evenly into custard cups. Sprinkle each custard with nutmeg.
Place custard cups in a 13- x 9- x 2 - inch baking pan; pour cold water into pan to a depth of 1 inch. Bake at 300° for 1 1/2 hours or until a knife inserted halfway between center and edge of custard comes out clean. Remove cups from water; cool to room temperature. Chill thoroughly. Turn custard out onto individual serving plates to serve.