In medium saucepan, stir together 1/3 cup of the sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Add egg yolks, one at a time, beating well after each addition. Reduce heat to low and simmer 1 minute. Remove from heat and stir in vanilla. Cover and refrigerate until thoroughly chilled.

In heavy saucepan or double boiler, combine egg whites with 3/4 cup of the remaining suger, water and cream of tartar. Cook over low heat, beating with portable mixer on LOW speed until whites reach 160°F. Pour into large bowl. Beat on high speed until whites stand in soft peaks.

To serve, line each of 6 (6 - to 8-ounce) dessert dishes with 1/2 cup kiwi slices. Spoon in 1/4 cup custard and dollop with 1/2 cup meringue.