10 lg. eggs
2 1/2 c. sugar
2 heaping tbsp. cornstarch or plain flour
1/2 gallon milk
1 can milk
1 can water
1 1/2 tsp. vanilla

This will be smoother if blended in blender, but you can use mixer. Beat eggs. Beat in cornstarch and sugar. Put both milk and water in 5 quart or larger pan. Cook on low-medium heat, stirring constantly or it will stick. Heat to almost boiling point. Add egg mixture, stirring constantly until it begins to look a little thick. Remove from heat; stir in vanilla. Stir occasionally until it coats spoon. Serve warm or cold. Keep in refrigerator.