2 cups milk
3 egg yolks
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Scald milk in double boiler. Beat eggs slightly, add sugar and salt. Add scalded milk slowly, stirring constantly. Return to double boiler, stir, and cook until coating forms on spoon. Strain, chill, and add vanilla extract.

SPANISH CREAM (Variation):

Make Soft Custard, using only 1 1/2 cups milk and 2 egg yolks, and add 1 tablespoon gelatin to milk before scalding. Strain while hot onto 2 egg whites stiffly beaten. Pour into molds, and chill.

BAKED CUSTARD (Variation):

Make Soft Custard, but instead of cooking mixture in double boiler, strain into custard cups surrounded with hot water, and bake in moderate oven (350°F.) until custard does not adhere to knife when inserted in center.

Submitted by: Belle