Ingredients
Method
Pour 1 cup sugar into a small pot with ½ cup water. Cook over medium heat, stirring often to avoid sticking, until sugar has melted and turned into a caramel, 6–8 minutes. Set aside.
Crack 6 large eggs and separate egg whites and yolks into two large bowls. Add ⅓ cup sugar to egg yolks and whisk to a creamy consistency. Transfer mixture to a pot, add the seeds from 1 vanilla pod, and pour in 2 cups milk. Gently heat over medium heat, whisking constantly, until custard is thick enough to coat a spoon, about 5 minutes. Set aside.
In a medium pot set over medium heat, add remaining 6 cups milk and bring to a simmer. In a large bowl, using a whisk or an electric mixer, whisk the egg whites until stiff. Gradually add remaining ⅓ cup sugar and continue whisking until shiny peaks form. Using a large spoon, transfer one sixth of meringue mixture to the pot of simmering milk, one by one. Cover and poach until meringues are firm, 5–8 minutes. Remove one at a time with a slotted spoon and set aside on a plate.
Divide custard among 6 bowls and top each with a meringue. Drizzle with caramel and serve with butter biscuits if desired.