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Method: |
- Scald Milk in Top of Double Boiler.
- Beat Eggs slightly, Add Sugar and Salt and Slowly Stir In
Scalded Milk.
- Return to Double Boiler and Cook Over Boiling Water Until
Mixture just Coats a Metal Spoon.
- Remove From Heat Immediately,
then Stir In Vanilla and Chill.
- If Overcooked, Custard Will Curdle.
- Curdled Custard May often Be Restored By
Cooling Immediately and Beating With a Rotary Egg Beater,
but it Will Not Be So Thick.
- Yield: About 2 1/4 Cups.
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