25-30 light colored caramels
2 c. milk
3 eggs, separated
2 tsp. cornstarch
Pinch of salt
1 tsp. vanilla
1 9" baked pastry shell

In medium saucepan, melt caramels and 1 cup milk on medium setting. In separate bowl, beat 3 egg yolks, remaining 1 cup milk, cornstarch and salt. Add a small amount hot mixture to egg milk mixture. Stir in remaining hot mixture very slowly to prevent curdling. Return to surface unit and continue to cook until thick, stirring constantly. When thick, add vanilla. Pour into pastry shell. Top with meringue or whipped cream.