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1
Combine the milk, split vanilla pod, and scraped seeds in a wide saucepan. Bring slowly to a bare simmer over medium-low heat, then remove from the heat and leave to infuse for 10 minutes. The milk should be fragrant with vanilla and just steaming.
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2
Beat the 6 egg whites in a scrupulously clean bowl to firm, glossy peaks, adding the 80 g of sugar gradually once the whites hold soft peaks. Stop beating the moment the peaks stand and curl only slightly at their tips — the meringue must remain glossy and smooth. Dry, dull, stiff meringue makes dense, tough quenelles.
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3
Return the infused milk to a gentle simmer over low heat. Dip two large tablespoons in cold water and shape the meringue into quenelles — smooth, egg-shaped portions. Lower them into the simmering milk in batches, leaving space between each. Poach 2 minutes per side. The milk must never boil: violent bubbling breaks the delicate meringues apart. When done, the quenelles will have puffed and hold their shape when gently pressed with the back of a spoon.
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4
Lift the poached meringues from the milk with a slotted spoon and rest them on a clean kitchen towel to drain. Reserve the poaching milk for the crème anglaise. This step decides the dish: meringues that carry excess milk will waterlog the custard beneath them at service.
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5
Whisk the 6 yolks and 100 g sugar together in a bowl until the mixture is pale and slightly thickened. Strain the reserved poaching milk and reheat it to just below simmering. Temper the yolk mixture by ladling the hot milk into it in a slow stream, whisking constantly. Return the mixture to a clean saucepan over low heat. Stir continuously with a spatula — not a whisk, which creates foam that obscures the nappé stage — keeping the temperature between 82 °C and 85 °C. The custard is ready when a finger drawn across the custard-coated spatula leaves a clean line that holds without the edges running together.
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6
Remove the crème anglaise from the heat immediately once the nappé test is passed. Should the custard approach or exceed 85 °C, strain it at once through a fine sieve into a cold bowl to arrest cooking. The finished sauce is smooth, lightly coating, and vanilla-scented with no trace of curdled grain.
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7
Combine the 150 g of sugar and 45 ml of water in a small, heavy saucepan. Cook over medium-high heat without stirring until the syrup reaches a deep amber colour and 180 °C. Remove from the heat and allow to cool for 30 seconds — the caramel will thicken slightly. Dip a fork into the caramel and flick it rapidly back and forth over the assembled dessert from arm's length. The threads should be hair-thin, golden, and harden the instant they land.
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8
Ladle the crème anglaise into chilled shallow bowls. Float the drained meringue quenelles on the custard. Drape the spun caramel threads over the meringues at the last moment before service. The dessert must be assembled close to serving; meringues left on custard for more than 2–3 hours absorb the liquid and become sodden.