1
Preheat oven to 325 degrees.
2
Place 6 custard cups or ramekins in a large roasting pan and set aside.
3
Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt.
4
Pour into a large measuring cup and divide evenly between the custard cups and grate a generous amount of nutmeg over each one.
5
Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups.
6
Bake 25 to 35 minutes, until the custard are just set in the center and are still a little jiggly.
7
Carefully remove the custards from the water bath, and transfer to a wire rack to cool.
8
Serve chilled.