Make an ice bath: nest a medium metal bowl inside a larger bowl and fill the outer bowl with ice and a little cold water; set a fine-mesh strainer over the metal bowl and set aside.

In a medium saucepan, combine 2 cups (500 ml) whole milk and 1/2 cup (100 g) sugar. Split the 1/2 vanilla bean lengthwise, scrape the seeds into the milk, and add the pod to the milk as well.

In a separate bowl, whisk together 6 to 8 large egg yolks (use six for a lighter custard, eight for a richer one) until smooth.

Heat the milk mixture over medium until it is steaming and small bubbles form at the edges, but do not let it boil.

Temper the yolks: whisk about 1/2 cup of the hot milk into the yolks to warm them, then gradually whisk the yolk mixture back into the saucepan with the remaining milk.

Cook the custard over medium-low, stirring constantly with a heatproof spatula and scraping the bottom and sides of the pan, until it thickens enough to coat the spatula. Do not let the mixture boil.

Immediately pour the custard through the strainer into the chilled metal bowl. Remove and discard the vanilla pod. Stir the custard briefly to help it cool, then refrigerate until cold.

Prepare to poach the meringues: line a baking sheet with a clean tea towel or paper towels. In a large, wide saucepan or casserole, fill with water to about halfway and heat until it reaches a lively simmer.

In the bowl of a stand mixer fitted with the whisk, or in a large bowl using a hand whisk, whip 6 to 8 large egg whites (at room temperature) with a pinch of salt until foamy. Increase speed and, once the whites begin to hold some shape, add 1/3 cup (65 g) sugar one tablespoon at a time while continuing to whip until the whites hold firm peaks but are not dry.

Using two large soup spoons, form ovals of meringue and transfer each oval into the simmering water: scoop with one spoon and scrape with the second to drop the meringue gently into the water. Do not overcrowd the pot; allow the meringues to float freely (about 4–6 at a time in a large pot).

Poach the meringues for 3–4 minutes, flip each with a slotted spoon, and poach the other side for another 3–4 minutes. Remove the poached meringues with a slotted spoon and place them on the lined baking sheet. Repeat with remaining meringue.

Pour the chilled crème anglaise into a large, wide, chilled serving bowl. Gently nest the poached meringues on top so they float on the custard.

Make the caramel: in a skillet, combine 3/4 cup (150 g) sugar and 3 tablespoons water. Heat over medium without stirring; if necessary, very gently swirl the pan so the sugar cooks evenly, until the syrup turns a medium amber color. Turn off the heat.

Working carefully (the caramel will be very hot), use a spoon to drizzle the caramel over the meringues. Serve immediately.