|Milk||2 1⁄2 Cup (40 tbs)|
|Potato flour||1 Tablespoon|
|Vanilla pod/1 teaspoon vanilla extract||1|
|Eggs||3 , separated|
Make paste with small amount of milk and potato flour.
Combine remaining milk and vanilla pod in top of double boiler; bring to boiling.
Stir in paste until smooth.
Remove vanilla pod (rinse and dry for future use).
Stir in sugar until well mixed.
Beat egg yolks thoroughly; stir in small amount of hot mixture.
Return egg mixture to double boiler; cook, stirring constantly, until sauce is smooth.
Remove from heat; let cool to lukewarm.
Beat egg whites until stiff peaks form.
Fold 1/3 of egg whites into custard until thoroughly blended; carefully fold in remaining egg whites.
Chill until ready to serve.