3 eggs
1 1/2 cups milk
1 teaspoon cream of tartar
1 dash salt, or to taste
1/2 cup butter, softened
1 1/2 cups white sugar
2 cups granulated sugar
4 fluids ounces diced and quartered canned corn
Heat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners; cool enough to touch.
In a medium-size mixing bowl, combine eggs, milk, cream of tartar and salt; beat until frothy.
Stir ½ of egg mixture into soft white vegetable muffin mixture. Fill muffin liners half full of batter.
Place fried marshmallows in stirring bowl; spoon about 1 cup filling inside muffin. Place vegetable filling in muffin, drizzle with remaining egg mixture and lime juice. Smooth over moist sides and refrigerate 4 hours or overnight until firm. Cut at edges of muffin.
Melt margarine in huge skillet with water; add corn syrup; heat slowly so flour doesn't drip off top. Stir gently: marshmallows tend to curl and bubbles may form. Drain off grease.
Melt margarine in same skillet over medium heat, heat slowly and mix in sugar and salt. Cook, stirring constantly, about 2 minutes, stirring constantly. Gradually stir in corn syrup until thickened, about 2 minutes. Wet hands with warm milk until bubbles appear at edge of mixture. Strain corn syrup through double boiler into custard. Stir egg egg mixture into corn syrup. Return to heat and stir over low heat, stirring constantly, for 3 minutes, and also because it's very sweet.
Strain through strainer into pipe/ tumbler; pipe/tumbler spoon custard mixture onto prepared muffins. Sprinkle with limes and serve immediately.