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Ingredients
- 3 c. milk
- 1/3 c. sugar
- 1/4 tsp. salt
- 3 eggs, beaten
- 1 tsp. vanilla
Method
- Scald milk with sugar and salt in top of double boiler.
- Beat eggs well and stir the hot milk in them slowly.
- Return to double boiler and cook over simmering water, stirring constantly until mixture just coats a metal spoon.
- Custard will thicken somewhat on cooling.
- Do not cook until thick for this will cause it to curdle. Remove immediately from heat and set pan of custard in cold water. Add vanilla and chill before serving.
- Serve in sherbet glasses or use as a sauce for cake or pudding.
- Also, can use as a quick "picker upper" for sick people.
