Cut the vanilla bean open and put out the pulp (seeds). Heat the milk and both the vanilla bean + pulp in a pot on medium heat.

Meanwhile beat the egg yolks and the sugar until you get a thick, light orange mixture.

When the milk is hot slowly add it to the egg yolk mixture. Stir after every bit of milk you add.

Let it all stand a while and then sift the mixture.

Beat the egg whites and a pinch of salt until stiff and slowly add the 40 g of sugar. Put the "snow" into the microwave and only heat for 40 seconds, so it hardens a little bit.

To make caramel put the 100 g of sugar in a pot and heat on medium flame. It's ready when the colour and the consistency are like golden caramel.

Serve: Put the vanilla cream into dessert glasses or martini glasses. Put an island of the hardened egg whites on it and top with caramel!

This is a typical French dessert.