Recipe: Pat/AR - Perfect Soft Custard

Here's one to try. It's from Farm Journal's
Country Cookbook. I've used their recipe for
Perfect Baked Custard for years and we all think it's
the best. Haven't tried the Soft Custard, though.
Hope it's as good as the Baked.

Farm Journal's Perfect Soft Custard

3 Egg Yolks
2 Tablespoons Sugar
1/8 teaspoon Salt
1 cup Milk
1/2 teaspoon Vanilla

Combine egg yolks, sugar and salt in top of double
boiler. Beat just enough to blend together.
Stir in milk, mixing well.
Cook over gently simmering water about 10 to 15
minutes, stirring constantly, until temperature
reaches 174 or until mixture coats metal spoon
smoothly.
Remove from heat; stir in vanilla. Strain and cool.
Makes about 1 cup

For 1 or 2 quarts: Use scalded milk with same
ingredients for each cup. Add scalded milk slowly
to beaten egg mixture, stirring while adding.
Place over water; cook.

(PS: If you don't have a thermometer to check degrees,
cook till you can dip a metal spoon into the custard,
pull it out, and run your finger down the back of the
spoon. If you leave a mark down the spoon that
doesn't run back together, it's done. It doesn't take
long with custard. Actually, I'd just dip the spoon
and let it cool a bit and taste. You'll know if it's
right.)