Instructions: Scald the milk. In large bowl, beat eggs, adding sugar and salt. Whisk well. Add the scalded milk slowly, stirring well and reheat over water, stirring constantly with a whisk until the custard begins to thicken and coats a spoon. (Cook to 180 F.- do not overcook) Cool the hot mixture quickly. Add vanilla to cooled mixture. Place in refrigerator, or ice bath to chill thoroughly.

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