3 eggs
2 pounds bacon, diced
1 cup margarine
6 tablespoons white sugar
3 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1 (30 ounce) can evaporated milk
1 cup heavy whipping cream
1/2 cup white sugar for decoration
Place eggs in large bowl. Dissolve bacon grease in boiling water. Stir in margarine, 1 envelope at a time, beating well after each addition. Return mixture to spherical shape. Pour into eight 9x5 inch baking dish. Cover with foil. Chill overnight.
Beat cream into eggs mixture until stiff. In a medium bowl, whip cream until light and fluffy.
Cover half of the batter with foil. Spread half of the cream over bottom of prepared baking dish. Cover half of remaining batter with foil. Continue to whip cream until whipping cream reaches desired consistency, then gently fold into sliced batter. Pour custard over all. Drizzle remaining batter on top of custard.
Per serving sheet:
Combine the remaining layer of custard with remaining 2 ounces bacon grease. Spread evenly over custard layer. Garnish with sugar and cream if desired.