Smooth custard sauce starts by adding a small bit of scalded milk to a beaten egg-sugar mix, then the remaining egg mixture is stirred into the scalded milk.  It is then cooked in a double boiler over hot but not boiling water.  Custard must be constantly stirred during cooking.  A wooden spoon is recommended.  The custard is ready when a metal spoon can be dipped into it and come out with a smooth coating.

     The custard goes (still in the pan) to an ice water bath to quickly cool it off.  Stir the custard while it is cooling down.  When it has cooled stir in the extract (flavor your choice, usually vanilla)  Chill before serving and serve with fresh fruit in season.

     For baked custards, instead of the double boiler you will be pouring the mix into oven proof custard cups, which will be set down into a baking pan to which a little water has been added.  The custard is then baked in a slow oven and is done when a knife inserted in the center comes out clean.

Here's the recipe:

4 slightly beaten medium sized eggs

1/3 cup sugar

1/4 tsp. salt

2 1/4 cups scalded milk

1 tsp. vanilla extract

     First, mix together the eggs and sugar.  Add salt and mix thoroughly.  Slowly stir in the warm milk with a wire whisk.  Set 8 custard cups in large oblong baking dish.  Fill cups evenly with custard mixture.  Pour hot water around them to about half way up in the pan.  Bake in a preheated 325 degree oven for 45 minutes or until a knife inserted in the center comes out clean.  You can serve this warm from the oven or chill first to serve with a caramel sauce or fruit.  Serves 8 people.