Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, till mixture coats spoon. Cool. Beat egg whites till foamy. Gradually add 3 tablepoon sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla and flavoring. Chill 3 or 4 hours. Pour into punch bowl or cups. Dot with "islands" of whipped cream. Serves 6 to 8. |