3/4 c. sugar
3 tbsp. cornstarch
3 egg yolks
1 1/2 c. milk

Mix all together. Heat and have hot when you mix it to 1/2 to 3/4 cup sugar caramelized. Put the sugar in a skillet and stir constantly till it melts and gets as brown as you like. Be sure and have the custard part hot too, when you mix it. Cook till it is as thick as you want it. You judge yourself about how much flour or cornstarch to use for thickening. The recipe says 1/2 cup of flour but for me that was too much. Pour in pastry shell. Top with meringue and brown.