Put first four ingredients in a double boiler and cook until thickened.

Separate 4 eggs – beat yolks. Slowly add some of the hot custard to yolks then pour the egg yolk mixture into the custard and continue to cook a few minutes more.

In a clean, dry mixing bowl, beat egg whites, add ½ cup sugar, and continue to beat until stiff peaks.

Pour the custard into a baking dish and spoon the meringue mixture on the top of the custard, forming ‘islands’, bake until the ‘islands’ are browned.

Let cool for at least 30 minutes