You'll need 6 eggs, 3 tbsp of vanilla sugar, 12 tsp of sugar (for the caramel), 500 ml of milk, 100 g sugar, 20 g of butter, salt.
Preheat the oven at 150 C ( 300 F ). Separate the egg whites from the yolk. Beat the egg whites until very firm with a pinch of salt adding the vanilla sugar in several times. Butter an oven dish , put in the egg whites (about 2 inches high), and cook for 15 mins. Check that they are cooked by putting a knife in the center: it should come out dry. Let it cool.
To make la creme anglaise (english cream): Beat the egg yolks with the 100 g sugar really well in a pot, boil the milk with a vanilla bean and pour on the egg yolks little by little. Put the pot on low heat and keep stirring until it thickens without letting it boil and until it coats the spoon. Let it cool.
Put both preparations in the fridge for at least 3 hours : the colder it is, the better it is.
When you are ready to serve make individual bowl of cream, top with a big spoonful of egg whites and drizzle the hot caramel over it (to make the caramel add a tiny bit of water to the 12 tsp of sugar, really you just want the sugar to be wet, and heat it until it starts changing color).