((((((Barbara)))))),

Soft Custard:

Satin-smooth soft custard is the basis for a whole group of beguiling desserts. A jar of custard in the refrigerator is a joy if you need to concoct a dessert in a hurry. To be sure of perfect custard, clip a candy thermometer to the side of the pan and cook the custard to 175 degrees.

Beat enough to blend evenly:
6 yolks or 3 eggs

Add:
1/4 white or brown sugar
1/8 teaspoon salt
2 cups scalded milk

Cook and stir over very low heat or in a double boiler over hot but not boiling water until the custard coasts a spoon (about 7 minutes). Chill. Flavor with:
1/2 teaspoon vanilla or sherry to taste

If the custard curdles (because the water boiled or the custard was overcooked), beat with an egg beater. It will be thinner than it should be, but smooth.

Enjoy.

Barb

Notes: I used whole milk when I made it at my Mom's house and non-fat milk when I made it at my own house -- both worked well. I flavored with vanilla. Oh, I also cooked it in a double-boiler.