4 c. scalded milk
5 or 6 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Bring milk to scalding and pour over blended eggs, sugar and salt, stirring constantly. Cook over hot but not boiling water until custard thickens, coating a clean spoon. Remove from stove and put pot in pan of cool water and stir custard to cool it as quickly as possible, add vanilla.