Egg Custard - cooking recipe

Ingredients

1 qt. milk (you can use 1/2 whipping cream for a richer custard)
3/4 c. sugar
2 Tbsp. cornstarch, dissolved in 1/2 c. milk
2 tsp. vanilla
6 eggs

Preparation

Scald milk (do not boil).
Separate 3 of the eggs and use 3 whole eggs.
Beat eggs slightly.
Slowly add sugar while beating egg mixture.
Add a little of the hot milk to egg mixture (add hot milk slowly at first and then add remaining milk).
Add cornstarch.
Cook in top of double boiler or on slow heat on top of stove.
Stir constantly until mixture is slightly thick.
Do not boil or custard will curdle.
Add vanilla and cool.