|Zwieback||6 Ounce, ground (1 Box)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||5 Cup (80 tbs)|
|Egg whites||6 , stiffly beaten|
Combine zwieback crumbs, melted butter, sugar, and cinnamon.
Reserve 1 cup of this crumb mixture and press remaining crumbs onto bottom and sides of a 9X11X2 inch cake pan.
Heat 4 cups of the milk.
In a saucepan combine cornstarch, sugar, egg yolks, salt, and the remaining cup of milk.
Gradually stir in hot milk.
Cook over low heat, stirring constantly, for about 8 minutes or until custard thickens.
Pour custard mixture into prepared pan.
Spread beaten egg whites evenly over the custard, sprinkle with reserved crumb mixture, and bake in a 350 degree over for 40 to 45 minutes.
Cool and cut into squares.