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1
In large saucepan, beat together eggs, sugar and salt, if used.
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2
Stir in 2 cups milk.
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3
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F.
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4
Remove from heat.
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5
Stir in remaining 2 cups milk and vanilla.
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6
Cover and refrigerate until thoroughly chilled, several hours or overnight.
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7
Just before serving, pour into bowl or pitcher.
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8
Garnish or add stir-ins, if desired.
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9
Serve immediately.
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10
For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
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11
MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
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12
Set aside.
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13
In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
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14
Stir into egg mixture.
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15
Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
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16
Stir in remaining 2 cups milk and vanilla.
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17
Continue as above.
