Poached Eggwhites with Vanilla Cream

1. Prepare the vanilla cream first.
2. Whiski egg yolks and sugar until thick and light in color.
3. Heat milk and vanilla to almost a boil.
4. Very slowly pour 1/4 of the milk into the egg mixture while whisking vigoursly.
5. Add the mixture back to the remaining milk in the sauce pot and heat on low, stirring continuously until it becomes thickened.
6. Stiri in vanilla extract.
7. Pour the mixture through a fine strainer to remove the vanilla bean and any lumps.
8. Cool in an ice-water bath, then refrigerate for 2 hours.
9. For the meringue, beat eggwhites with sugar until stiff.
10. In a large pot, bring half a gallon of water to a boil, then reduce heat to low. Drop in the eggwhite mixture, a tablespoon at a time - into the hot water.
11. Let them poach in the water for 5-7 minutes over low heat.
12. Drain and set aside for about 10 minutes to cool.
13. Mixi with the vanilla cream.
14. Chill for an hour before serving.