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1
Preheat the oven to 200.
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2
In a heavy, medium saucepan, bring the milk to a boil; remove from the heat.
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3
Using a small knife, scrape the seeds from the vanilla bean into a medium stainless steel bowl.
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4
Whisk in the egg yolks and sugar, then slowly whisk in the hot milk.
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5
Pour the mixture back into the pan and cook over moderately low heat, whisking constantly, until starting to thicken, about 6 minutes; do not let it boil.
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6
Strain the sauce through a fine sieve set over another stainless steel bowl.
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7
Set the bowl in a slightly larger bowl of ice water.
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8
Whisk the sauce often until chilled, about 5 minutes.
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9
Cover and refrigerate.
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10
Line the bottom of an 8-inch square baking dish with parchment paper.
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11
In a large stainless steel bowl, beat the egg whites with 2 tablespoons of the sugar at high speed until they start to turn white and fluffy, about 2 minutes.
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12
Gradually add the remaining 6 tablespoons of sugar and beat until the whites hold firm peaks, about 1 minute.
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13
Spread the meringue in the prepared dish and bake for about 30 minutes, or until just set.
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14
Pour the creme anglaise into shallow bowls.
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15
Cut the meringue into 4 squares.
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16
Using a spatula, transfer the squares to the bowls and serve.
