Custard

What do you do with the extra eggs, well...

4 cups scalded milk, ie hot but not boiling
1 t. vanilla
1/2 cup sugar
6 eggs
1/4 t. salt

Cream eggs, sugar and salt.

Scald milk, add vanilla when removed from heat. Slowly add milk to egg, while tempering (ie. bring the eggs to the temp of the milk, continue to slow add milk, while stirring constantly. After the milk and egg mixture has been combined, pour into pan. (Make sure that you have a pan larger than the one with the mixture, because you have to put the dish into a water bath to bake.

Bake in oven at 350 degrees for 45-60 minutes, until knife inserted into middle comes out clean.