In a 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 and reaches 160 degrees 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 a bowl or pitcher. Garnish or add stir-ins, if desired. Serve immdiately. Note: for faster preparation, heat milk until very warm before stirring milk into eggs and sugar. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.