This is very similar to the recipe I use, EXCEPT ... my grandmother's recipe, which came from my grandfather's sisters in Arkansas, calls for separating the eggs. Half the sugar is mixed with the eggs, then mixed with the hot milk , and cooked for 15 minutes. The whites, the other half of the sugar, and the vanilla is beaten until stiff peaks form. When the custard is done cooking, the meringue is added and mixed in. Obviously, it is lumpy! Living in Illinois, no one has even heard of boiled custard, so I was looking for more information ... I am surprised no one else mentioned the meringue. Maybe that is just a family preference?
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This is very similar to the recipe I use, EXCEPT ... my grandmother's recipe, which came from...