English Krem with Egg Snow Eggs

Steep sliced vanilla bean in fine sugar for one night. Beat egg whites with whisk until stiff peaks form, gradually adding a little sugar. Continue beating until small peaks form. Then carefully add the remaining sugar and beat heartily repeatedly. Using 2 tablespoons, scoop out small eggs and steep in boiling water for 2 minutes, turning once to the other side.

Bring the vanilla bean to a boil with the milk and steep for 10 min. Take out the pod. Beat egg yolks and sugar, add the hot milk and beat on a water bath until thick.

Cool and form into a large bowl. Arrange the snow pebbles on top.

Gently melt 100 g sugar and 3 tbsp water until a golden brown caramel forms. Draw the hot caramel in thin threads over the eggs. .

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