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BOILED CUSTARD

2 qt. milk
7 whole eggs
1 1/2 c. sugar
1 1/2 tsp. vanilla
whipped cream

Warm milk. Beat eggs. Add 2 cups warm milk and sugar
to eggs and mix well. Strain into double boiler with remainder
of warm milk. Stir with wooden spoon. Cook until custard is
thick or coats spoon, stirring frequently. When thickened,
cool. When cool, add vanilla. Chill and serve topped with
whipped cream.

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