Hand beat egg whites until somewhat frothy. Combine flour, sugar and salt and add to egg whites; beat until smooth, losing grainy look. Add vanilla.
Beat again. Add
cream and
stir until well
blended. Have ready a baking dish, Pyrex or deep metal pan (milk pan) lined with a short pastry which has been chilled in refrigerator for some time. Pour
cream mixture into crust and
bake in a very slow oven, 250 ~275 degrees F., for 4 hours. It must not
boil. Best done the day before and allowed to set.