4 1/2 c Whole milk; cold
4 Eggs; separated
5 tb Corn starch
1 1/4 c Sugar; +8 tb, divided
3 ts Vanilla
Cinnamon or nutmeg
Dissolve corn starch in 1/2 cup milk. Beat egg yolks with vanilla and
add--mix well. In a heavy sauce pan, combine 4 cups of milk and 1-1/4
cups sugar. Place on low heat until mixture comes to a slow boil--add
beaten eggs yolks very slowly to the boiling mixture. Continue to
cook until consistency of soft custard. Beat the egg whites stiff but
not dry. Lower speed and add 8 tb sugar--then mix at high speed.
Spread egg whites on bottom of serving bowl and pour hot custard on
top. When egg whites rise, sprinkle with cinnamon.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
