3 cups white sugar
1 cup evaporated milk
1 cup dates, pitted and chopped
1 cup chopped nuts
2 cups milk
1/4 cup white sugar
2 eggs, beaten
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon vanilla extract
Fill the lower pan of a double boiler 1/3 full of water, and bring to a low boil. Pour milk into upper pot, and place over boiling water. Heat until small bubbles form around the edges of the milk. Stir in sugar, and continue stirring until it dissolves.
In a small bowl, beat the eggs until light yellow. Remove about 1/2 cup hot milk, and gradually stir it into the eggs. Slowly mix the egg mixture into the milk in the pan.
Mix together cornstarch and water; slowly stir into custard. Bring custard to a boil, and remove from heat. Stir in vanilla. Serve warm or chilled.
Heat 1/4 cup butter, 1/2 cup brown sugar, and corn syrup until sugar dissolves. Pour into greased 13 x 9-inch baking pan. Arrange pecans evenly in bottom of pan. Set aside.
In a large bowl, combine 2 cups flour, wheat germ, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Using a Rolling Pin roll dough to a 24 x 18-inch rectangle, brush with melted butter. Combine 1 cup brown sugar with dates and cinnamon; sprinkle evenly on dough. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 8 equal pieces. Place in prepared pan, cut-side up. Cover; let rise in warm, draft-free place until doubled in size, about 45 minute.
Bake at 375 F for 40 to 45 minutes or until done. Cover with foil after 20 minutes of baking to prevent excess browning. Cool in pan 5 minutes. Invert onto serving tray.