|Firmly packed brown sugar||1 Cup (16 tbs)|
|Corn starch||3 Tablespoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|Egg yolks||2 , slightly beaten|
Combine sugar, corn starch and salt in 2-quart casserole.
Gradually stir in milk.
MICROWAVE 6 to 7 MINUTES on '8', or until thickened, stirring once with wire whip.
Stir a little of the hot mixture into egg yolks.
Blend warmed yolks into hot mixture.
MICROWAVE 1 MINUTE, 30 SECONDS on '8', or until custard coats a metal spoon.
Stir in butter.
Beat egg whites in small bowl until stiff peaks form.
Gently fold into custard.
Fold in vanilla.
For ovens without solid state heat control, MICROWAVE 5 to 6 MINUTES on HIGH and 1 MINUTE on HIGH.