1) To the lightly beaten eggs, add sugar and salt.
2) Gradually, stir in milk.
3) In a double boiler, place this mix, stirring constantly until the mixture becomes thick enough to coat the spoon.
4) Cool well.
5) Now, add vanilla.
6) Transfer to decorative bowls and serve fresh.
If the custard separates, or becomes lumpy, put the pan in cold water immediately and beat until smooth again. If you want thicker custard, add 2 tablespoons cornstarch dissolved in some cold milk. You can also use 2 whole eggs in stead.