A:

2 tbsp. cornstarch
6 c. milk
4 egg yolks (reserve whites)

B:

1/2 tsp. salt
2/3 c. sugar
1 cinnamon stick or 1 tsp. vanilla extract

1. Dissolve cornstarch in part of the milk. Add egg yolks and blend.

2. In a large saucepan, mix rest of milk with ingredients in B, and bring rapidly to a boil, without stirring.

3. Gradually, add milk-yolk mixture and cook over moderate heat, stirring rapidly with a wooden spoon, until custard boils.

4. Strain into a bowl or into individual custard cups. Garnish with the following meringue.

MERINGUE:

A:

4 egg whites

B:

1 c. sugar
1 tbsp. lime juice

1. Beat egg whites until stiff. Gradually, beat in sugar and lime juice. Beat until fluffy.

2. Garnish custard with meringue, cool, and chill in refrigerator.