Makes 6-8 servings . . . 15-18 appetizers. Beat 1/2 cup sugar into egg yolks; add 1/4 teaspoon salt and stir in the milk slowly. Cook over medium heat until mixture coats a spoon, stirring constantly. Cool. Add dash of salt to egg whites and beat until stiff. Add remaining 1/4 cup sugar, beat well and add to custard with vanilla. Mix thoroughly and chill at least 4 hours. Pile lightly in cups. Sprinkle with nutmeg if desired.