In a giant soup pot, cook half-gallon of whole milk and 1/2 can evaporated milk over medium-high heat.
Bring to just before a boil (scald).
In the meantime, cream together 6 egg yolk and 3/4 c. sugar in a mixing bowl.
Blend in 1/4 c. cornstarch and vanilla extract.
***Reserve 3 egg whites. Blend in a separate bowl until soft.
Beat in 13 c. sugar until you form soft peaks.
Add egg yolk mixture into the big soup pot. Stir constantly until it boils.
Turn off heat...continue to stir about 5 minutes.
Fold in blended egg white mixture.
Drink up Buttercup.