1 qt. milk (4 c.)
4 tbsp. sugar
3 eggs, separated
2 tbsp. cornstarch
1/4 tsp. salt
1 tsp. vanilla

Scald 3 1/2 cups milk in top of a double boiler. Combine sugar, salt and cornstarch. Add remaining milk to make a smooth paste. Add some of the hot milk to the paste and then stir paste into scalded milk. Cook until thickened. Beat egg yolks and add some of the hot custard. Slowly add beaten yolks to mixture and cook for 2 minutes. Remove from heat and add vanilla. Beat egg whites until stiff, add 1 tablespoon powdered sugar. Fold beaten whites into custard. This may be served in sherbet glasses topped with whipped cream or pored over fresh fruit or sponge cake. Makes 6 to 8 servings.