For 4 people
For custard: boil the milk with the split vanilla pod in half and scraped. Remove from the heat and leave the vanilla infused for ten minutes.
Whisk the 4 egg yolks with 50 grams of sugar until the mixture whitens, add the milk, then mix. Pour everything into a saucepan and cook with soft lights, stirring with a wooden spoon.
The cream is ready when it coats the wooden spoon. Filter and let cool in the fridge.
For snow eggs: preheat the oven to 180°C.
Mount the egg whites, pour 15 grams of sugar, then continue to beat.
At full speed, pour the rest of the sugar and beat until the whites are very firm.
Pour the whites into a pastry bag, then divide the whites into the silicone molds. Bake for 3 minutes, get out of the oven and let stand on a rack. Unmold, then keep cool for 5 minutes.
For caramel: heat the sugar over low heat.
With a tablespoon, take a little caramel and make filaments on a sheet of parchment paper. Let cool before taking off.
For dressage: pour the custard in a plate or a verrine, place the egg whites in it, then decorate with the caramel.
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