Preparation
1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form, then add 70g of sugar.
2. Heat the milk and vanilla in a pan and put the beaten egg whites into the milk using two spoons. Let them poach for 1 to 2 minutes, turning them over, then remove them with a slotted spoon and place them on absorbent paper.
3. Beat the egg yolks and the remaining sugar (100g) until the mixture whitens and becomes frothy.
4. Mix this mixture with the milk (from which you removed the vanilla pod) while whisking vigorously. Without ever reaching boiling point, heat gently, stirring constantly until the cream thickens and coats the back of a wooden spoon. Once the cream has reached the desired consistency, pour it into a serving dish or bowl to stop the cooking process.
Finally, pour the remaining 50g of sugar into a saucepan and heat it gently until it turns into caramel (you can also use ready-made caramel).