In a large saucepan, beat together Eggland’s Best eggs, sugar, and salt.
Stir in 2 cups of the milk. Cook over low heat, stirring constantly until mixture begins to boil and is thick enough to coat a metal spoon.
Remove from heat. Stir in remaining 2 cups of milk and the vanilla.
Cover and refrigerate until thoroughly chilled.
Just before serving, pour into a bowl or pitcher. Fold in whipped topping and garnish or add stir-ins, as desired. Serve immediately.