Custard with Snow Eggs and Spun Sugar
For the custard, slit the vanilla bean lengthwise and scrape out the seeds. Heat milk with vanilla pod and seeds in a saucepan. Remove the vanilla pod from the hot milk.
Beat the egg yolks with sugar in a bowl over a hot water bath. Pour in the hot vanilla milk while stirring and continue beating until the mixture is thick and creamy. Place the bowl in ice water bath, stir occasionally and allow to cool.
For the snow eggs, heat plenty of water with lemon juice in a large pot.
Beat the egg whites until stiff. Sprinkle in the sugar and beat until the egg whites are glossy and stiff.
Make small snow eggs from the egg white mixture using two wet tablespoons and slide into the boiling lemon water. Let simmer for 2 minutes, turning once carefully. Lift the snow eggs from the water carefully with a slotted spoon and let cool slightly.
Whip the cream half until stiff and fold into the cold custard. Serve the custard with the snow-eggs on dessert plates.
For the spun sugar, mix the sugar with 1 tablespoon of water in a pan and boil it to golden-brown caramel. Let cool shortly. Pull fine threads with a fork from the caramel and weave through the snow-eggs. Serve.