2 eggs
2 c. non-fat milk
1/4 c. sugar
Dash of salt
1 1/2 tsp. vanilla

Beat eggs and sugar in top of double boiler until light. Stir in milk and salt. Cook over simmering water, stirring constantly until custard coats spoon. Remove from water. Add vanilla. Chill.

Make sure to cook slowly, intense heat will cause eggs to curdle. Water in double boiler should be kept simmering and not touch the bottom of the insert. Use a wire whisk, blend egg yolks well in top portion. Add sugar, stir in milk and salt.