Frosted Eggs

Mix the sugar and cornstarch well in a saucepan, add a little milk and stir until smooth

Add the remaining milk and bring to a boil over high heat, then reduce heat and cook until thickened, stirring constantly

Remove from heat and let cool slightly

Add a little of this mixture to the egg yolks, beating well; then place that mixture into the remaining hot cream, beating slowly and steadily

Bring back to a simmer and cook for an additional 2 minutes or until thickened, but do not let it boil over or the eggs may curdle

Do not overcook and do not let it boil over again, as the eggs can curdle

Remove from heat and add vanilla extract

Pour into a warm glass bowl, preferably of Pyrex

Meringue: Beat egg whites with salt until stiff peaks form; then gradually add gelatin, beating constantly, until stiff and firm

Allow to cool and refrigerate until chilled and set

Dish out 6 portions.