Pre-heat oven to 325°F.
In a large glass or metal bowl, combine condensed milk and hot water.
In a separate bowl, beat eggs until light in color and fluffy in texture.
Pour a bit of the hot milk mixture into eggs to temper; fully combine.
Stir in vanilla and salt.
Pour into ramekins and place on baking pan with high sides; or use a 2-quart baking dish instead.
Place pan in pre-heated oven and fill with half an inch of hot water.
Bake for 1 hour or until a knife inserted in center comes out clean.
If using larger baking dish, bake for 1 hour and 40 minutes.
Remove from the oven; place ramekins on a wire rack and allow custard to cool for 1 hour.
If not eating until later, after custard has cooled, cover in saran wrap and place in the refrigerator until ready to serve.
Sprinkle with nutmeg and place a few fresh raspberries on top; serve warm or chilled.
Can hardly wait to make it. Sounds like the kind my mother used to make. Yum Yum