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1
For the vanilla custard: Place the milk in a small saucepan.
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2
Scrape the seeds from the halved vanilla bean and add them to the milk along with the pod.
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3
Bring to a simmer over medium heat, then set aside to steep for 5 minutes.
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4
In a small bowl, whisk together the egg yolks and sugar until the mixture is smooth, thick, and pale.
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5
Gradually whisk in half of the milk mixture to warm the yolks, then whisk in the remaining milk.
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6
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the spoon, 1 to 2 minutes.
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7
Do not allow it to boil or it will curdle.
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8
Strain through a fine sieve into a bowl set in an ice-water bath, then refrigerate.
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9
You can make the custard up to 1 day ahead.
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10
Toss the berries with the sugar and set aside for 30 minutes.
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11
Pour off and reserve the juices.
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12
For the caramel sauce: In a small saucepan, heat the sugar and water over medium heat, swirling the pan until the sugar dissolves.
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13
Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 5 minutes.
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14
Once it begins to change color, it darkens quickly, so remove the saucepan from the heat shortly before you think the caramel is done to allow for carry-over cooking.
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15
Off the heat, add the wine, which will cause the caramel to harden.
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16
(Be careful, as the mixture may splatter.)
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Return to medium heat and cook, stirring, until the caramel dissolves.
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18
Remove from the heat and let cool slightly, then stir in the reserved strawberry juices.
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19
Heat the milk, sugar, and whole vanilla bean to a simmer in a wide, deep pan, then adjust the heat to maintain a bare simmer.
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20
For the meringues: With electric handheld beaters or in a stand mixer on medium speed, whip the egg whites and lemon juice to soft peaks.
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21
Raise the speed to high, add the sugar gradually, and beat to stiff peaks.
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22
With a large soup spoon or serving spoon, scoop about one-eighth of the beaten egg white mixture and drop it onto the barely simmering milk, as if making a dumpling.
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23
Repeat with the remaining egg white mixture, taking care that the meringues do not touch.
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24
They will swell as they cook, so you may be able to cook only 4 meringues at one time.
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25
Cook for 1 minute, then carefully turn with a spoon and poach on the other side until the meringue feels set, 1 to 2 minutes longer.
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26
While the meringues poach, put a generous 2 tablespoons of vanilla custard in each of 8 shallow soup bowls.
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27
Spoon the strawberries in the center, dividing them evenly, then top with a meringue and drizzle the meringue with warm caramel sauce.
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28
Serve immediately.
