4 egg yolks
2 1/2 c. brown sugar
2/3 c. flour
1/2 c. cream
1 1/2 c. hot water
Vanilla
2 tbsp. butter

Mix sugar and flour together; beat in egg yolks, then add cream. Add the sugar and flour mixture, then the hot water. Cook until thick and beat while cooking. Finally, add the butter and the vanilla.

MERINGUE:

4 egg whites
2 tbsp. sugar
1 tbsp. cornstarch
1/2 c. water

Cook until it turns clear and thickened. Let cool. Co not put eggs in while the mixture is hot or warm. Beat the egg whites with 1/8 teaspoon salt and 1/2 teaspoon vanilla extract until soft mounds form. Add 1/2 teaspoon cream of tartar. Add 6 tablespoons of sugar, gradually, beating well after each addition, then add the cooled cornstarch mixture. Continue beating until meringue stands in stiff peaks. Brown in conventional oven until golden.