4 c. milk
2 egg yolks
2/3 c. sugar
4 tbsp. flour
2 tsp. vanilla
1/4 tsp. salt

Scald milk in top of double boiler. Mix sugar, flour and salt; add small amount of milk to dry ingredients. Add egg yolks. Add mixture to milk and cook in double boiler until custard coats a metal spoon. Remove from heat. Stir in vanilla. May be served warm or cold. Custard will be the consistency of cream soup.