Boiled Custard

4 cups milk
6 egg yolks
1/2 cup sugar
1 tsp. vanilla

Scald milk. Beat egg yolk lightly. Add sugar and vanilla. Remove milk from boier in which it was scalded (this keeps the sediment from affecting the texture of the custard). Pour over the beaten egg yolks a little at a time. Place in a double boiler and cook at simmering only until mixture coats a spoon lightly. Take from heat and cool.