In a small bowl, whisk the eggs, sugar and salt just until eggs are blended. In a small saucepan, heat milk just to simmering. Gradually whisk into egg mixture. Stir in extracts.
Transfer to five 4-oz. ramekins. Sprinkle with nutmeg. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 45-50 minutes or until center is just set (mixture will jiggle).
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours before serving.
Vanilla Custard Pudding: Omit coconut extract. Increase vanilla extract to 3/4 teaspoon. If desired use 1/3 brown sugar in place of the sugar.