Lorraine's Frost Bite

1 envelope unflavored gelatin
1/4 c. cold water
3 eggs, separated
1 c. sugar
2 c. milk
2 T. corn starch
(2) 1 oz. squares semi sweet Baker's chocolate
1 c. whipped cream
1/2 t. salt
1 t. vanilla


Combine gelatin and cold water, set aside. Beat the egg yolks and combine with the sugar, milk, and corn starch. Cook until thickened. Stir dissolved gelatin into the egg mixture. Add salt and vanilla. Cool. Grate chocolate and sprinkle half of it into a greased pan. Beat egg whites until peaks form. In a separate bowl, beat whipped cream until stiff. Fold eggs into cooled custard, then fold in whipped cream. Spread over grated chocolate. Sprinkle with remaining chocolate. Refrigerate 24 hours before serving.