1 qt. milk
4 eggs, separated
1/2 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla

Scald milk in double boiler over hot, but not boiling water. Beat egg yolks. Add sugar and mix well. Gradually add part of scalded milk (do not let milk cook egg yolks). Add this mixture slowly to remaining milk. Cook over hot water, stirring constantly until it coats a spoon. Pour in bowl and let cool while beating the 4 egg whites with 1/2 cup sugar; add by tablespoonfuls. When stiff add to custard, folding in. Add vanilla. Serve cold.