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Dromedary Date Custards

1 package Dromedary Dates 2 eggs, beaten 2 tablespoons cornstarch 3 tablespoons sugar 4 cups milk 1 teaspoon vanilla extract Whipped and sweetened cream Dromedary Cocoanut Stone dates and cut them into fine pieces; divide into individual serving dishes. Put eggs into upper pan of a double boiler, add cornstarch mixed with sugar, milk and vanilla, and cook over hot water, stirring constantly until it thickens. Cool and pour over dates. Cover with cream and decorate with cocoanut.