Custard

3 cups milk
8 egg yolks
1/2 cup sugar
Dash of salt
1 tablespoon vanilla

Meringues

6 egg whites, at room temperature
1/2 cup sugar
Dash of salt

Custard: In double boiler over hot water, or in heavy saucepan over medium heat; scald milk. In bowl, beat yolks slightly with sugar and salt. Pour about half the heated milk into yolk mixture; blend well. Return to remaining milk. Cook and stir until custard thickens and coats metal spoon. Add vanilla. Pour into shallow serving bowl; cool, then chill.


Meringues: In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar and salt until stiff peaks form. Drop by heaping tablespoons into 1/2 inch simmering water in skillet. Cook 2 to 3 minutes or until set. Lift out with slotted spoon and place on top of custard. Makes 12 servings.

*Note: If desired, meringues may be baked in 325 deg. oven in 1/2 inch boiling water in shallow baking pan for 10 minutes.