Beat 2 egg whites with a dash of salt to soft peaks. Gradually add 1/4 cup sugar, beating to stiff peaks. In skillet, heat 3 cups milk to simmer. Drop meringue onto milk in 6 mounds. Cook slowly uncovered, till set, about 5 minutes. Lift from milk, drain on paper towels. Beat 3 eggs and 2 egg yolks slightly, add 1/2 cup sugar and a dash of salt. Stir in 3 cups slightly cooled milk (from meringues + extra to make 3 cups). Cook in a double boiler over hot, not boiling, water, stirring constantly, till mixture coats a metal spoon. Remove from heat, cool quickly by setting pan in a bowl of cold water, add vanilla. Put strawberries into a dish. Pour custard over berries, top with meringue. Chill. Serves 6.