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Mix the milk, sugar, and salt and scald in a double boiler (you can also use a heavy-bottomed saucepan).
In a small bowl, beat the eggs and egg yolks thoroughly.
Stir some of the hot milk into the eggs.
Add the eggs and vanilla into the milk mixture in the boiler and cook on medium heat until it coats a spoon and is at desired thickness, about ten to twenty minutes.
Stir constantly while it is cooking.
Strain it into a clean bowl.
If it cooks too long, it will not be smooth.
Beat it with a mixer on high.
Serve warm, or place plastic wrap directly on surface to prevent a skin from forming and refrigerate until at desired temperature.