---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 2 Cups
   1 1/4 c  Milk
     1/4 c  Heavy cream
     1/3 c  Sugar
         pn Salt
     1/3 c  Milk
       2 lg Egg
     1/2 ts Vanilla
     Mix milk, cream and salt in top of double broiler. Cook over simmering
   water, stirring to dissolve sugar, until nearly scalding (bubbles will form
   at edge of liquid). Remove from heat. In small bowl, beat 2 eggs with wire
   whisk until foamy.  Gradually whisk about 1/3 cup of milk mixture into
   eggs, then gradually whisk warmed eggs into hot milk, beating constantly.
   Continue to cook over simmering water, stirring almost constantly, until
   mixture coats back of spoon, 10 to 15 minutes. Remove from heat and stir in
   1/2 tsp. vanilla. Cover surface of custard with plastic wrap, then chill in
   refrigerator at least 2 hours.  Serve dolloped on pieces of Mama Crow’s
   Raisin-Nut Jam Cake (see separate recipe). Makes about 2 cups.
     Per tbsp.:  29 cal, 1 g pro, 2 g fat, 3 g carb.
     Source:  Redbook/December 1988.