2 quarts cold milk (I use 2%)
4 eggs
2/3 cup sugar
6 tablespoons cornstarch
1 1/2 teaspoons vanilla
2 egg whites
1/4 teaspoons cream of tartar
3 tablespoons confectioners sugar
Put milk in a heavy pan. Add well beaten 2 whole eggs and 2 yolks. (When you separate the eggs, save the whites, as these will be used for the meringue islands.) Mix in measuring cup 2/3 cup sugar and 6 tablespoons corn starch. Stir into milk and eggs. Stir (over medium heat “this is really easy to burn and ruin!”) til comes to boil. Remove from stove. Stir in 1 1/2 teaspoons vanilla.
(At this point, I should add that I separate and add the whites of two more eggs, and double the cream of tartar and the confectioners sugar, so I have more islands! Back to the original recipe–) Beat egg whites adding 1/4 teaspoons cream of tartar after they are foamy. Add 3 tablespoons confectioners sugar one at a time. Beat till stiff and holds peaks. Brown in 375 oven to suite your taste. Watch.
Serves 12.
A few hints. Use a heavy pan! And don’t let it stick! And this is not something you can hurry up! Also, I have decided a stool high enough to stir from is important.
This recipe (a Clambake favorite) is courtesy of Margie. She says: I got the recipe from my mother, Bettie Fine, who got it from her mom, Carrie Chamberlain (who always made it when I was coming, even when she had no way to know I was coming!).
Miss Gail suggested to make the custard in a large glass bowl instead of a pan, and microwave to a boil, stirring once in a while!! Much easier, and can’t scorch!!