Preheat the oven to 350 degrees F. Beat the eggs in a large bowl then mix in the maple syrup, vanilla, salt, nutmeg and milk.
Butter 12 custard cups and place them in a roasting pan. Pour the custard into the custard cups. Add some hot water to the pan so that the water comes almost halfway up the sides of the cups. Bake at 350 degrees F for 40 to 50 minutes.
When the custards are done, a knife inserted halfway to the center will come out almost clean. The centers will still be wobbly, but if you tilt one of the custard cups 45 degrees, the custard will not pour. Let the custards cool on a rack before refrigerating them.