Preparation:
Scald the milk. In large bowl, beat eggs, adding sugar and salt. Whisk we ll. Add the scalded milk slowly, stirring well and reheat over water, sti rring constantly with a whisk until the custard begins to thicken and coa ts a spoon. (Cook to 180 F.- do not overcook) Cool the hot mixture quickly. Add vanilla to cooled mixture. Place in ref rigerator, or ice bath to chill thoroughly.
Serving Ideas : Serve w/saltine crackers, crumbled into custard or cake. |