One cup of milk, three eggs, one-half cup of sugar, two rounding tablespoonfuls of flour, grated yellow rind and juice of one small orange. Cover an inverted pie tin with good paste, prick with a fork six or eight times, and bake at first in a very hot oven, then reduce the heat and bake until a nice brown. While this is baking, make the filling. Put the milk into a double boiler, grate the orange and extract juice. Separate the eggs, beat the yolks until light, add the sugar, grated rind and flour, beat again until light; add the orange juice, mix well, pour into the heated milk and stir until it thickens, about five minutes. When the crust is baked remove from oven, remove from the tin and place inside. When the filling is ready, pour it into the baked crust, cover with a meringue made of three egg whites, three rounding tablespoonfuls of sugar and a few drops of vanilla. Brown in a moderate oven.