1 qt. milk (to boil)
6 eggs, separated
6 tbsp. sugar
1 tbsp. vanilla
1/2 c. cold milk

Beat egg whites until stiff. Bring 1 quart milk to a boil and add 3 tablespoons sugar. Drop tablespoons of egg whites into boiling milk. Take boiling whites out and place in a deep dish. Continue this procedure until all egg whites are used. Put egg yolks and 3 tablespoons of sugar into a bowl and beat well. Add cold milk and cook 1 minute. Add vanilla and cool. Pour this custard on top fo the egg white fluffs and serve cold. This is a nice dessert with Chicken Paprikas.