Heavenly!
2 envelopes unflavored gelatin
½ cup milk
3 eggs
2½ cups milk
1½ cups sugar
¼ teaspoon salt
1 tablespoon vanilla
1 pint whipping cream
1 angel food cake
1 quart fresh strawberries, sliced
Sugar to taste
Dissolve gelatin in ½ cup milk and set aside. Separate eggs. Combine the yolks, 2½ cups milk, 1½ cups sugar, and salt in the top of a double boiler to make a custard. Cook mixture about 15 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in gelatin mixture and vanilla. Let cool.
Whip cream. In a separate bowl beat egg whites until stiff. Fold cooled custard into cream and then into egg whites. Break the angel food cake into egg-sized pieces in a 9x14-inch pan or large springform pan. Pour custard mixture gently over broken cake. Refrigerate overnight or at least 12 hours until set.
Just before serving, slice the strawberries and sprinkle with sugar. Cut dessert into individual squares and spoon strawberries over top. Serves about 12.