6 eggs
2 c. sugar
1 can evaporated milk
3 pt. whole milk

Separate yolk from 6 eggs. Beat yolks. Add 1 1/2 cups sugar and beat again. Add evaporated milk and whole milk and mix well. Place in top of double boiler. Boil for 1 hour. Stir twice during that hour, every 20 minutes.

Beat egg whites until stiff; add 1/2 cup sugar to egg whites and blend well. Fold into custard and chill. Serve in wine glasses.