Beat eggs and sugar together. Heat milk in small saucepan and gradually add
egg mixture. (I use the top part of a double boiler). Put small saucepan in
a large pan of hot water (or double boiler) and cook over low heat until
custard coats a spoon. (Stir constantly) Add vanilla after it cooks. Blend
in a blender after cooling. It should be thick and smooth. Chill well, and
it is ready to serve.
(My family also enjoys freezing this and eating it that way.)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Perry Greene
<palgreen@hiwaay.net> on Dec 27, 1997
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