Cut open the vanilla pod and heat in a saucepan with the milk and whipping cream. Later scrape the pith into the liquid, remove the pod.
Beat the egg yolks and sugar in a metal bowl until creamy. Add the hot cream milk and whisk over a hot water bath until thick and fluffy.
Cool the sauce in a baking bowl with iced water while stirring. Pour the sauce into plates and set aside to cool.
4. in a large saucepan, bring enough water to the boil.
Whip egg whites until stiff and gradually add sugar, lemon zest and juice. Continue beating until the mixture is firm and glossy. 6.
Using two damp tablespoons, make dumplings and place them in the boiling water. After about 1 minute, carefully turn to the other side and similarly cook the second side in just under a minute.
Lift the beaten eggs out of the water with a slotted spoon and place them on the vanilla sauce.
8. caramelize sugar and 1 tbsp. water in a small frying pan until golden brown. Pull the skillet off the heat as you go so the caramel doesn’t continue to brown. Using a spoon, dip into the caramel and draw strings over the beaten eggs.
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