Oeufs à la neige

To make the crème anglaise, bring the milk to the boil with the vanilla pod. Meanwhile, whisk the egg yolks and sugar in a bowl until pale in colour

Gradually pour the boiling milk over the egg mixture, whisking continuously. Pour the custard mixture into a saucepan over a low heat and cook gently, stirring with a wooden spatula until you can run your finger through the custard on the spatula and leave a clear mark

Pass the custard through a sieve into a bowl and leave until almost cold – stirring from time to time

Fill a medium saucepan with water and bring to the boil, then reduce to a simmer

Beat the egg whites with a pinch of salt until stiff, then gently fold in the sugar

With a large metal spoon, shape 4 large scoops of egg white and place them in the pan of simmering water. Poach for 2 minutes, then turn over and poach for a further 2 minutes on the other side. Carefully lift out the meringues and place on a tray

To make the caramel decoration, place the sugar and 1 tablespoon of water into a thick-bottomed pan and heat gently until a deep golden brown colour

Divide the cooled custard into 4 separate serving dishes and carefully place a meringue on top of the custard. Drizzle the caramel over each meringue and serve