6 eggs
1/4 c. sugar
1/4 tsp. salt
1 qt. milk
1 tsp. vanilla
1 c. whipping cream, whipped garnishes or stir-ins (optional)

In large saucepan, beat together eggs, sugar and salt. Stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats metal spoon. Stir in vanilla. Cool quickly by setting pan in bowl of ice or cold water and stirring a few minutes. Cover and refrigerate until thoroughly cool, several hours or overnight.

Pour into bowl or pitcher. Fold in whipped cream, if desired. Garnish or add stir ins, if desired. Serve immediately. Yield: 2 quarts or 16 (1/2 cup) servings.