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.

Beat the egg whites 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!