Instructions: In 2-quart saucepan mix sugar and flour. Add egg yolks and mix well.

Gradually add scalded milk, stirring well.

Cook over low heat, stirring constantly, until it thickens enough to coat a spoon.

Make sure never to let the mixture boil. Remove from heat and add vanilla.

NOTES: The phrase "thicken till it coats a spoon" means just what it says. When you are making your custard (or other recipe that calls for thickening, such as sauce), lift the stirring spoon and see if the mixture adheres. A test to be even more sure: Run your finger down the spoon, if it makes a clean line and the mixture doesnt drip, youve gotten it to the point where it is thick enough or on its way to being there. When it gets to that point you will be able to tell right away, since custards, sauces, soups, etc. start thickening very quickly once the process has started.

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