6 eggs, divided
Salt
3/4 c. sugar, divided
1 1/2 tsp. vanilla
3 c. milk

Separate 3 of the eggs. Beat the 3 egg whites with a dash of salt until soft peaks form. Gradually beat in half of the sugar a little at a time, until the whites are stiff.

Meanwhile, heat the milk to simmering in a skillet or electric frying pan. Drop the egg whites into the hot milk in mounds. Cook for about 5 minutes, turning occasionally, until the meringues are firm. Remove them from the milk with a slotted spoon and let stand on a plate. Allow milk to cool slightly.

In a large mixing bowl, beat the remaining 3 eggs and 3 egg yolks with the remaining half of the sugar and an additional dash of salt. Cook with milk over a double boiler stirring, until the mixture coats the back of a spoon. Remove from heat, pour back into the mixer bowl, add vanilla and beat until smooth. Pour into a wide serving bowl and spoon in the meringues. Coat the meringues slightly. Serve icy cold as dessert.