Belgian Eggs.

Just 4 u

Take 4 eggs, 2 cups of milk, 4 tablespoonfuls of sugar, 1 teaspoonful of flour. Beat whites separate; add flour
to the yolks and sugar; beat until stiff. Beat the whites and scald in milk; strain from the milk, and set aside.
Take the yolk, and stir gently in the milk until thick. Remove from the fire. Place in a dish to cool. Flavor with
vanilla and then put the whites on top and serve.