Taken from the 1948 Culinary Arts Institute Encyclopedic Cookbook (a wedding gift to my mother).
1 Tbsp butter
1 cup brown sugar
1 3/4 cups scalded milk
3 Tbsp cornstarch
1/4 tsp salt
1/4 cup cold milk
1 tsp vanilla
2 egg whites, stiffly beaten
Melt butter, add brown sugar; cook, stirring frequently until sugar melts.
Add hot milk slowly and heat until smooth, stirring constantly.
Mix cornstarch and salt, dilute with cold milk and add to hot mixture, stirring constantly until mixture thickens. Cook 5 minutes longer.
Cool slightly, fold in vanilla and egg whites.
Turn into individual serving dishes, chill and garnish with whipped cream.
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