2 qt. fresh whole milk
4 eggs
Pinch salt
3 tbsp. cornstarch
1 1/2 tbsp. sugar (for each egg)

Beat eggs. Add sugar and cornstarch; heat well. Add this to the cold milk and stir well. Put all this in a double boiler over hot water, stir constantly. Custard is done when it coats the spoon well. Taste for sweetness, and add more sugar if necessary before pouring through a small strainer to catch any little lumps. After custard has cooled in refrigerator, flavor with lemon extract. Makes 2 quarts boiled custard. Recommended with Coconut Cake.