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6 large fresh eggs
Garnishes or Stir-Ins: -- optional
In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F.
Remove from heat. Stir in remaining 2 cups milk and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher.
Garnish or add stir-ins, if desired. Serve immediately.
For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs, sugar and salt, if desired, until thoroughly blended. Set aside.
In 1-quart liquid measure or bowl, cook 2 cups of the milk on full power until bubbles form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least160°F., about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.
Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk*, divided
1 teaspoon vanilla
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All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.