1 tbsp. butter
1 c. sugar
3 tbsp. flour
3 egg yolks
1 1/2 c. milk, scalded

Cream the butter, one half the sugar and the flour together. Add beaten egg yolks, set aside and caramelize remaining sugar. Add milk to caramelize sugar stirring over low heat until free of lumps, then combine with egg mixture. Cook over heat until thick. Turn into a large baked pastry shell. Cover with meringue.

Caramelize sugar on very low burner to keep from scorching, adding small amount of milk at a time.