Hollandsche Gastmaal - Dutch Treat

A delicious meringue cream dessert. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooling time not included in preparation time.

• Ready In: 45 mins
• Serves: 8

Ingredients

• Crust

• 1 (5 ounce) package rusks or 1 (5 ounce) package graham crackers
• 1⁄2 cup butter, melted
• 1⁄2 cup sugar

• Filling

• 3⁄4 cup sugar
• 6  tablespoons cornstarch
• 1⁄2 teaspoon salt
• 3 1⁄2 cups milk
• 4  egg yolks
• 1  teaspoon vanilla extract

• Meringue

• 4  egg whites
• 3⁄4 teaspoon cream of tartar
• 1⁄2 cup sugar
• 1⁄4 cup  nuts, finely crushed

Directions

1. For the crust: Roll the rusks or crackers until very fine; mix with butter and sugar.
2. Set aside 1/4 of the mixture and use the rest to line a 9-inch springform pan, pressing the crumbs in well.
3. For the filling: Mix sugar, cornstarch, and salt; add milk gradually, stirring constantly.
4. Cook in a double boiler for 18 minutes, stirring constantly until thickened.
5. Beat egg yolks slightly, pour a little of the hot mixture into them, mixing well; return all to double boiler.
6. Cook an additional 2 minutes, stirring constantly.
7. Remove from heat, add vanilla, cool and pour into crumb-lined pan.
8. For the meringue: Beat egg whites until foamy, sprinkle cream of tartar over them and beat until stiff.
9. Beat in sugar gradually.
10. Spread over cream filling and sprinkle with nuts and reserved crumb mixture.
11. Bake at 325F until delicately browned, about 15 minutes.
12. Serve cold.