Boiled Custard


5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt


1. Cream together the eggs and sugar. Fill the lower pan of a double boiler full of water, and bring to a low boil.

2. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon.

3. Serve warm or chilled.


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