Beat the eggs very well with the starch, and add the milk and sugar.
Continue beating on the stove until the cream is thickened.
Take it off from the heat and stir in the vanilla.
Pour the cream into dessert bowls or cups which you've rinsed with cold water, and at the bottom of which you've placed candied or fresh fruits.
Put the Ambrosia Cream in the refrigerator for 2-3 hours before serving.