1 / Place the egg yolks and the sugar in a salad bowl then whisk vigorously to blanch them.
2 / Boil the milk with the vanilla pod in a CRISTEL saucepan.
3 / Once the milk is hot, pour over the yolks and return to the saucepan. Cook over low heat, stirring constantly with a spatula so that the yolks do not coagulate until 183°F.
4 / Pour the custard into a container and let cool, stirring regularly.
White in Snow:
5 / Whip the egg whites with the sugar to obtain a meringue.
6 / Heat 1/2 l of milk to a simmer in the saucepan.
7 / Using two large spoons, make quenelles then poach in the milk.
8 / Cook 1 min on one side then turn over, and cook 1 min on the other side.
9 / Drain the egg whites on absorbent paper.
Serve the cold cream with a snow white accompanied by a liquid caramel.