I have made many, many batches of vanilla custard for pies, eclairs, etc. I used the same technique as described in this and almost every other recipe... mixing together the hot milk mixture slowly with the egg mixture, hoping for it not to turn into scrambled eggs. About ten years ago, I discovered a much simpler and more foolproof method of cooking the filling using precisely the same ingredients. No "heatproof bowl" required. The finished product is identical. It works for every custard recipe. It starts with the medium-sized saucepan... In the SAUCEPAN, whisk together the following: eggs, sugar, flour, cornstarch, and salt. Then, whisk in the milk. The rest of the recipe is the same: "Cook the filling over medium heat stirring constantly.... etc" Try it. I guarantee you will never do it the old way again. Al :)

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