1 Place the egg yolks and the sugar in a mixing bowl and whisk vigorously to whiten the mixture.
2 Bring the milk to a boil with the vanilla bean in a CRISTEL saucepan.
3 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).
4 Pour the custard into a bowl and stir regularly as it cools.
Beaten egg whites:
5 Beat the egg whites with the sugar to make a meringue.
6 Simmer 2 cups of milk in the saucepan.
7 Use two large spoons to form oval-shaped dumplings with the egg whites, then poach them in the milk.
8 Cook them for 1 minute on each side.
9 Drain the egg whites on a paper towel.
Serve the custard cold with egg white and liquid caramel.