|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, com 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.