Creamy Stirred Custard

3 eggs, slightly beaten
1/3 cup of sugar
A dash of salt
2 1/2 cups of milk
1 teaspoon of vanilla

Blend eggs, sugar and salt in top of double boiler. Gradually stir in milk. (Water in bottom boiler should not touch the top boiler). Cook over medium heat, stirring constantly, about 20 minutes or until mixture just coats a silver spoon. Remove from heat, stir in vanilla. Place top of double boiler in cold water until custard is cool. Cover and chill 2 to 3 hours. This is good served over fresh fruit, cake, etc. NOTE: If custard curdles, beat vigorously with rotary beater until smooth. 

Instructions:

Stirred Custard 2

3 beaten eggs
2 cups of milk or light cream
1/4 cup of sugar
1 teaspoon of vanilla
Sponge cake or fresh fruit

In a heavy saucepan combine the eggs, milk, or light cream and sugar. Cook and stir over medium heat. Continue cooking egg mixture until it just coats a metal spoon. Remove from heat. Stir in vanilla. quickly cool the custard by placing the saucepan in a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour the custard mixture into a bowl. Cover surface with clear plastic wrap. Chill until serving time. Serve over cake slices or fruit.
Makes 3 cups, 6 servings

Stirred Custard 3

3 slightly beaten eggs
1/4 cup of sugar
1/4 teaspoon of salt
2 cups of scalded milk
1/2-1 teaspoons of  vanilla

Combine eggs, sugar and salt. Stir into scalded milk. Cook in double boiler over hot, but not boiling water until mixture coats a spoon. Cool quickly by sitting pot in a pan of cold water. Add vanilla. Stir after 2 minutes. 

Stirred Custard 4

4 cups of scalded milk
5 or 6 eggs
1/2 cup of sugar
1/4 teaspoon of salt
1 teaspoon of vanilla

Bring milk to scalding and pour over blended eggs, sugar and salt, stirring constantly. Cook over hot but not boiling water until custard thickens, coating a clean spoon. Remove from stove and put pot in pan of cool water and stir custard to cool it as quickly as possible, add vanilla.