Classic Cooked Egg Nog

In 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 just thick enough to coat a metal spoon with a thin film and reaches 160ºF. Remove from heat.

Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Enjoy as is or use as directed in recipe above.