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Makes(6 QUARTS) 2 CANS EAGLE BRAND MILK (DILUTE) 4 CANS CARNATION MILK (DILUTE) (You can do one can of carnation and one can of regular milk. Cuts down on the carnation taste). 12 EGGS (SAVE OUT 5 OF THE WHITES) 2 CUPS OF SUGAR 1 CUP OF CORN STARCH Mix all of this together in a heavy pan. Cook on low to medium heat until the liquid coats the spoon. Constantly stir (very important. Cannot leave it for a minute when it is hot). Mix some vanilla (to taste) into the custard.
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until fluffy. Drop (table spoon size) into
simmering water to cook. Cook one side and turn over to cook the other side. Be careful not to over-cook the egg whites. After cooking, drop on top of the custard and put in a pitcher or whatever and keep refrigerated (if it last that long!) I find it best to half the recipe, especially if only a few like it. Around our house in Pratt, six quarts did not last very long, as I remember. ENJOY!
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