2 c. milk
1/3 c. sugar
2 egg yolks, slightly beaten
1/2 tsp. vanilla

Scald milk. Stir sugar and vanilla into beaten yolks. Add milk slowly. Pour into custard cups. Cover with foil and place in a shallow pan with small amount of water. Bake until firm at 325 degrees F. or cook in double boiler until it coats a spoon, then pour into custard cups. Extra cups can be frozen.