2 1/2 c. milk
6 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
1/2 c. heavy cream

Heat milk in double boiler. Beat egg yolks, sugar and salt to mix well. Then very slowly pour milk into egg mixture. Return mixture to double boiler and cook, stirring constantly, until thin coating forms on spoon, 8 to 10 minutes. Stir in vanilla. Pour immediately in bowl, cover top with waxed paper and refrigerate several hours or overnight. Whip heavy cream until stiff and fold into custard.