Boiled Custard - cooking recipe

Ingredients

1 gal. milk
14 eggs, separated
3/4 c. sugar
1 tsp. vanilla flavoring
pinch of salt

Preparation

Put milk in a large pan, placed in a larger kettle of water (to prevent milk scorching).
Bring milk to boiling point.
Have ready well beaten egg yolks to which sugar has been added.
Stir egg yolks into the boiling milk, stirring constantly.
Cook until mixture is slightly thick and coats a silver spoon.
Turn off heat and immediately fold in well beaten egg whites to which a pinch of salt was added.
You may pour hot custard over the whites or fold them in.
Just be sure you do not stir.
Add vanilla.
Chill thoroughly before serving, 1 or 2 days is best.
Pecan or fruit cake is a tasty companion.