In a pot slowly warm up the 1/2 gallon of milk while preparing the other ingredients. (about 1 hour) Separate the eggs into two bowls, In the first bowl mix 6 egg yolks, evaporated milk, 1/4 cup sugar, and condensed milk together with a mixer. Pour this to a separate 7-quart dutch oven (cast aluminum or thick bottom stainless steel is best) and heat on a low fire for about 30-45 minutes stirring often to prevent scorching until it reaches a custard stage. Then add the warm milk mixing well. Add vanilla and heat on a low fire for about 30-45 minutes. Do not let the mixture boil. In the second bowl make a soft meringue using the 6 egg whites and 1/4 cup sugar. When the milk mixture thickens to a thin custard consistency incorporate the meringue into it using an electric mixer. You can turn the fire off at this stage and allow the residual heat to continue cooking the meringue. Mix with the mixer a couple of more times until the mixture is well incorporated. --- This Recipe was Rick's Mom's it has been passed down two more generations and thanks to Robert our son he has improved the method of cooking it... [updated by RSL 23MAR2019]