1 quart milk
3 well-beaten egg yolks
1 egg white
1/2 cup sugar (or to taste)
3 rounded tablespoon flour
2 egg whites
1 teaspoon vanilla
To the milk add the three egg yolks and one egg white; reserve the other two egg whites. Add sugar to which the flour has been added and cook in a double boiler until slightly thickened. It will be thicker when it cools. Beat the remaining two egg whites and fold into hot custard. Custard added to egg whites makes a smoother custard than egg whites added to custard. Add vanilla and chill. Excellent with just a little nutmeg sprinkled on the top.