Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Mix sugar with spice; roll pralines or peanut brittle very fine with a rolling pin.
Beat egg whites until they begin to stiffen; then gradually add sugar, beating as
you add. Continue beating until whites are very stiff. Fold in the crushed pralines
or brittle. Prepare a mold, greasing it well with butter, then sprinkle with a
little extra sugar. Pour meringue into mold. Place in pan of hot water and bake in
slow oven (250° F.) 20 to 25 minutes, until meringue is firm. Cool; then
unmold into deep serving bowl. Around it pour a rich custard.
To make custard: Mix flour with a little of the cold milk. When smooth
add remainder milk, honey, salt. Stir over low heat until well cooked. Pour slowly
over the egg yolks. Add vanilla and butter. Pour gently (hot or cold) around the
baked meringue. Chill before serving.