1 1/4 c. milk
3 egg yolks
1/4 c. sugar
Dash salt
1/2 tsp. vanilla extract

In the top of a double boiler, slowly heat milk, just until bubbles form around the edge of the pan. In a bowl thoroughly beat the egg yolks with the sugar and salt, using a wire whisk. Slowly beat hot milk into the egg mixture. Pour back into the top of the double boiler, place over simmering water (which should not touch the upper part). Constantly stirring, cook until a thin coat forms on a metal spoon (about 10 minutes). Pour the custard into a bowl and cover directly with waxed paper. Cool 20 minutes, add vanilla; mix well. Chill completely.