1 c. sugar
4 tbsp. butter
4 eggs, separated, whites beaten until stiff, yolks slightly beaten
1 c. flour
1/8 tsp. salt
1 tsp. baking powder
4 c. milk
1 tsp. vanilla
Cinnamon

Preheat oven to 350 degrees. Grease two 9 inch pie plates. Cream sugar and butter. Add 4 slightly beaten egg yolks, beat until creamy. Sift dry ingredients together. Add to sugar mixture. Mix until smooth. Slowly add 4 cups milk mixing continuously so mixture stays smooth. Add vanilla. Gently fold in egg whites.

Pour into two 9 inch pie plates. Sprinkle with cinnamon. Bake for about 45 minutes or until center nearly firm. Milk tart will become completely firm as it cools. It also looks puffy as it comes out of the oven and becomes flat as it cools.