Boiled Custard - cooking recipe

Ingredients

3 c. milk
1/3 c. sugar
1/4 tsp. salt
3 eggs, beaten
1 tsp. vanilla

Preparation

Scald milk with sugar and salt in top of double boiler.
Beat eggs well and stir the hot milk in them slowly.
Return to double boiler and cook over simmering water, stirring constantly until mixture just coats a metal spoon.
Custard will thicken somewhat on cooling.
Do not cook until thick for this will cause it to curdle. Remove immediately from heat and set pan of custard in cold water. Add vanilla and chill before serving.
Serve in sherbet glasses or use as a sauce for cake or pudding.
Also, can use as a quick \"picker upper\" for sick people.