Mother's Southern Boiled Custard

Mother's Southern Boiled Custard
5 large eggs
3/4 cup sugar
1/4 t. salt
1 t. vanilla extract
1 t. almond extract
1 quart milk
1 t. brandy, bourbon, or sherry, optional
With a beater, beat eggs for one minute. In top of double boiler, combine eggs with other ingredients. Do not heat milk first. Cook over, no in, simmering water, stirring constantly until mixture coats spoon. Cool and beat again with beater at medium speed for 2 to 3 minutes. Pour into a six cup bowl or individual dishes. Chill three hours.
Must prepare ahead. Serves 4 to 6
Source: Unknown
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Category:Cathy's Recipes