Ingredients

• 4 EGGS
• 1/2 cup sugar
• 1/4 tsp salt
• 2-1/2 cups milk
• 1-1/2 tsp. vanilla

Directions

1. BEAT eggs, sugar and salt in medium heavy saucepan until blended. STIR IN milk.
2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.
3. COOL quickly: Set pan in larger pan of ice water; stir occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. SERVE warm, or press piece of plastic wrap onto surface of sauce to prevent a “skin” from forming and refrigerate until thoroughly chilled, at least 1 hour.

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