A Christmas Swedish Custard:

1 gallon milk
1 c. flour
Pinch salt
3 eggs
1 c. cream
2 tsp. or more vanilla
1/2 c. sugar
1 tsp. or more rennett
Will need a candy thermometer

Rennett can be found in large grocery stores.

Save some milk to mix with flour. Heat rest of milk to 85 to 90 degrees. Then add flour to warm milk. Mix well; add rennet. Let stand 1/2 hour. Drain off whey; curds left. Beat eggs, cream, sugar and salt together. Mix in curds. Bake at 350 degrees until golden brown, about 1 hour. Add Lingon berries to top before serving.