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 l -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 least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups milk and vanilla. Continue as above.

GARNISHES AND STIR-INS

Choose 1 or several:

• Chocolate curls
• Maraschino cherries
• Cinnamon sticks
• Orange slices
• Extracts or flavorings
• Peppermint sticks or candy canes
• Flavored brandy or liqueur
• Plain brandy, rum or whiskey
• Fruit juice or nectar • Sherbet or ice cream
• Ground nutmeg
• Whipping cream, whipped

Note: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.