8 egg whites
1/2 cup sugar
1/2 cup caster sugar
4 cups whole milk (3%)
1 vanilla pod, split lengthwise
Separate the egg yolks from the whites. (Yolks go in a medium bowl, whites go in a large bowl.)
Slice the top outer layer of the vanilla pod in half lengthwise. Once you have cut through the outer layer you can open the vanilla pod to reveal the many little black seeds inside. Use a spoon to scrape out the seeds.
Start heating milk in a big pot, add the vanilla beans. Heat until hot but not boiling.
In a bowl beat the egg whites until stiff peaks form. When the milk is hot, using a spoon, put the dollops of egg-white foam in the milk (they will look like dumplings). Cook one side for about 2 minutes, then flip to the other side, cover the pot and cook for another 2 minutes. When the egg-white foam dollops have boiled, take them out of the milk and place them in a strainer or colander.
Beat the egg yolks with the sugar until thick and the color is light yellow. Add this mixture into the hot milk and stir continuously. Do not let it boil. This prevents the eggs from scrambling. Keep stirring until you get a creamy content. After turning the heat off, keep stirring for another minute.
When it is ready, pour the contents into nice serving bowls and let it cool down.
Then place the boiled egg white foam on the surface of the cream.