Scald milk in the top of a double boiler. Beat egg yolks slightly. Add sugar and salt. Stir several spoons of scalded milk into egg mixture. Keep water in bottom part of double boiler below boiling point during rest of the cooking period. Add egg mixture to scalded milk, stirring constantly. Cook until the custard thickens only enough to coat a metal spoon. Cool. Add vanilla. Store in covered dish in the refrigerator until time to serve. Yield: 6 to 8 servings.
BAVARIAN CREAM
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ teaspoon salt
⅓ cup sugar
1 cup milk, scalded
1 teaspoon vanilla
1 cup cream, whipped