Combine the eggs, one-quarter cup sugar, the salt and one-quarter cup of the milk in a saucepan or the top part of a double boiler. Heat remaining milk and add. Mix well.
Cook over hot water or over very low heat until the mixture coats a metal spoon.
Soften the gelatin in the cold water and stir into the hot custard. Stir in vanilla and chill.
Combine the strawberries and remaining onetablespoon sugar. Just before serving, fill parfait glasses with alternating layers of custard and strawberries, beginning with custard and ending with strawberries.