1-1/2 quarts or 12 (1/2 cup) servings
6 eggs
1/4 cup sugar
1/4 teaspoon salt, optional
1 quart milk, divided
1 teaspoon vanilla
Garnishes or stir-ins, optional
In a large saucepan, beat together eggs, sugar and salt, if desired. Stir in two cups of the milk and cook over low heat, stirring constantly. When mixture is thick enough to coat a metal spoon with a thin film and reaches 160 degrees, remove from heat. Stir in remaining two cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or pitcher. Add any of the following: chocolate curls, cinnamon sticks, extracts or flavorings, flavored brandy or liqueur, ground nutmeg, fruit juice or nectar, whipped cream, orange slices, peppermint sticks, candy canes or Maraschino cherries.
For many recipes that requires raw eggs, you can find an alternative. Fresh eggs will stay in the refrigerator for three weeks, while raw yolks and whites will last two to four days and hard cooked eggs will only last one week. Most eggs do not freeze well, but raw yolks and whites can be frozen for one year. Egg substitutes will stay in the refrigerator for three days after opening and 10 days unopened. Do not freeze an opened carton. A closed carton can last for a year in the freezer.