Custard:

 

Place the egg yolks and the sugar in a mixing bowl and whisk vigorously to whiten the mixture.

Bring the milk to a boil with the vanilla bean in a CRISTEL® saucepan.

Once the milk is hot, pour it over the yolks and pour the mixture back into the saucepan. Cook on low heat, stirring continuously with a spatula so that the eggs do not coagulate until reaching 183°F (84°C).

Pour the custard into a bowl and stir regularly as it cools.

 

Beaten egg whites:

 

Beat the egg whites with the sugar to make a meringue.

Simmer 2 cups of milk in the saucepan.

Use two large spoons to form oval-shaped dumplings with the egg whites, then poach them in the milk.

Cook them for 1 minute on each side.

Drain the egg whites on a paper towel.

Serve the custard cold with egg white and liquid caramel.