To the milk add the three egg yolks and one egg white; reserve the other
two egg whites. Add sugar to which the flour has been added and cook in
a double boiler until slightly thickened. It will be thicker when it
cools. Beat the remaining two egg whites and fold into hot custard.
Custard added to egg whites makes a smoother custard than egg whites
added to custard. Add vanilla and chill. This was my great-grandmother
Bessie's recipe, which my grandmother still makes at Christmas.
Excellent with just a little nutmeg sprinkled on the top.
