Stirred Custard
rec.food.cooking/Kati Norris (1991)
Servings: 6

3 eggs, slightly beaten
2 cups milk
1/4 cup Sugar
1/8 tsp salt
1 tsp vanilla

In a heavy medium saucepan, combine the eggs, milk, sugar and salt. Cook and stir over medium heat. Continue cooking egg mixture until it coats a metal spoon.

Remove from heat; cool at once by placing pan in a sink or bowl of ice water and stirring 1-2 minutes.

Stir in vanilla. Pour custard mixture into a bowl or several little bowls.

Cover surface with plastic wrap; chill until serving time.