Step 1

Soften gelatin in 1/2 c cold milk.

Step 2

Beat egg yolks and sugar well in a heatproof bowl. Slowly add 1-1/2 cups of milk. Cook in a double boiler until mixture coats spoon. (Actually, I use a whisk and it also will coat the whisk). Add gelatin mixture and stir together. Place in fridge until mixture is completely chilled.

Step 3

When totally chilled, beat the mixture, with a whisk, until creamy and not lumpy. Fold in stiffly beaten egg whites and whipped cream. Add vanilla and mix well.

Step 4

Pour into parfait dishes and chill.

Step 5

For caramel sauce, add butter, cream, vanilla and brown sugar to a saucepan. Bring mixture to a boil and stir for 2 minutes.

Step 6

Let cool slightly and serve over custard.

Step 7

You can add any other flavor topping to the custard if you prefer.