Soft Custard



about 1 1/4 cups

Recipe from

Oxmoor House


2 eggs, beaten (reserved from blown egg shells)
1 cup milk
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract


Combine eggs, milk, sugar, and salt in top of a double boiler; beat until well blended, using a wire whisk. Place over boiling water and cook, stirring constantly with a metal spoon, until mixture thickens and coats the spoon. Remove from heat immediately, and stir in vanilla. Chill thoroughly.