"My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida..."
INGREDIENTS
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4 large egg whites
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4 large egg yolks plus 2 large eggs
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1-1/2 cups sugar, divided
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1 tablespoon cornstarch
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6-1/4 cups whole milk, divided
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2 teaspoons vanilla extract, divided
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1/2 teaspoon cream of tartar
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Chopped glazed pecans, optional