Whip the egg whites until they are stiff. Beat in gradually 1/4 cup sugar. Scald the milk. Drop the meringue mixture from a tablespoon in rounds onto the milk. Poach them gently, without letting the milk boil, for about 4 minutes, turing them once. Lift them out carefully with a skimmer onto a towel.

Scald the milk in the top of a double boiler. Stir in slowly the egg yolks, 1/4 cup sugar and salt. Place the custard over (not in) boiling water. Stir it constantly until it begins to thicken. As it cools, beat to release the steam. Add before chilling thoroughly the vanilla extract.

Cool the custard. Place the meringues on top. Chill.

Place the custard in a pan of ice water and put the whole into a hot oven just long enough to brown the tips of the meringue. Serve.