1 qt. sweet milk
5 whole eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract

Place milk in top of double boiler and heat milk until tiny bubbles appear around edge. Keep water in bottom of boiler at boiling point, but don't let it boil rapidly. Beat eggs well and gradually add sugar and salt while still beating.

Add about half of the hot milk SLOWLY to beaten eggs, stirring constantly. Add the milk and egg mixture to remainder of milk in double boiler, continuing to stir. Cook over hot water, still stirring, until the custard is thick enough to coat spoon with thin film of custard. Pour into pitcher, add vanilla and refrigerate until well chilled.