2 1/2 c. milk
2 eggs, separated
1/4 c. flour
1 c. dark brown sugar, firmly packed
1/2 c. water
1/8 tsp. salt
1 1/2 tbsp. butter
1 tsp. vanilla
1 (8 inch) baked pastry shell

Thoroughly combine 1/2 cup milk, egg yolks and flour. Set aside. Scald remaining 2 cups of milk over hot water.

Combine brown sugar, water and salt in skillet. Place over low heat and bring to a gentle boil. Cook until mixture thickens and a few bubbles break sending up hot whiffs, but puffs, of smoke. Add caramelized sugar very slowly, stirring constantly, to scalded milk.

When smooth, gradually stir in egg yolk mixture and cook, stirring constantly, over hot water until thick. Remove and add butter and vanilla. When fat has melted, stir it in. Cool. Pour filling into cooled pie shell.

Make a meringue using the egg whites, 1/4 teaspoon cream of tartar and 1/4 cup of sugar. Spread over pie. Bake in hot 400 degree oven for 8 to 10 minutes or until delicately browned. Yield: 6 portions.