1 qt. milk
1 c. sugar
3 lg. eggs, separated
1 heaping tbsp. flour
1 tsp. vanilla
2 cinnamon sticks

This can be doubled or tripled.

Mix sugar and flour. Add egg yolks with about 1 cup of milk; blend well. Add the rest of the milk. Stir constantly and cook in a double boiler or over low heat until the mixture coats the spoon. Do not let this come to a boil, just more of a simmer.

When the spoon is coated, remove from the burner immediately. Beat the egg whites, not too stiff. Fold in the beaten egg whites. Add the vanilla and cinnamon sticks. Refrigerate at least 1 day before serving. Pour into cups or goblets. A teaspoon of whipped cream may be put on top when served, if desired.