|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.