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1/2 C. brown sugar
1/4 C. butter
2 C. milk
2 eggs
2 T. cornstarch
1 T. flour
1 tsp. vanilla extract
1/2 tsp. salt

In cast iron skillet, caramelize brown sugar. Add butter.

Beat egg yolks; add flour and cornstarch and milk gradually together. Add to sugar and butter. Cook over SLOW heat until all crystals are dissolved. Add salt and vanilla extract.

Beat egg whites. Fold 1/4 of beaten whites into pudding and use balance for meringue. Bake meringue at 250F until brown on top.