Boil water. Cook eggs in boiled water for 4 minutes. Eggs should be lightly poached and still runny. With a spoon crack the top of the shell and scoop out the egg into a small bowl.
Heat a saucepan to medium high. Add milk to the saucepan. Immediately transfer runny eggs. Add sugar, salt and vanilla. Lightly stir to mix ingredients. Cook approximately 2 minutes or when mixture begins to singe.
Immediately remove from saucepan into a small bowl. Refrigerate until custard cools. Ready to eat with thicken and cooled.