1 qt. whole milk
4 eggs
6 tbsp. sugar
1 tsp. vanilla

Heat the milk until just below the boiling point. Beat eggs and sugar in a bowl. Pour scalding milk over this mixture and stir quickly and thoroughly. Return at once to a double boiler (cook over hot water) and cook until slightly thickened. Cool by placing over cold water. Add vanilla when cold. HINT: Should the custard curdle, remove from heat. Beat steadily and strain through a sieve.