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1
Prepare the creme anglaise: In a heavy bottomed saucepan, heat the milk and vanilla bean and its seeds over medium heat until steaming.
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2
Remove from the heat and set aside.
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3
In a medium heatproof bowl that will snugly fit on top of a saucepan (or in the top of a double boiler), whisk the egg yolks and sugar until thick and lemon colored.
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4
Gradually whisk in the hot milk.
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5
Set the bowl over a medium saucepan of simmering water, stirring constantly with a wooden spoon until it thickens enough to coat the spoon, 7 to 8 minutes.
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6
Remove from the heat.
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7
Set a fine-mesh sieve over a bowl and strain the custard, discarding the vanilla bean.
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8
Cool for 20 minutes, then cover and chill.
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9
For the meringue: In a large shallow saucepan, heat 2 inches of water to 170F and keep constant at that temperature (just under a simmer).
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10
In the bowl of a standing electric mixer, beat the egg whites with the cream of tartar and salt at low speed until they foam.
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11
Gradually increase the speed to high, while adding the sugar.
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12
Beat until the whites form stiff shiny peaks.
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13
Using a large serving spoon, form egg shapes and gently push the meringues into the hot water, leaving room for them to expand as they poach.
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14
Poach for 3 to 4 minutes.
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15
Carefully turn them over with a slotted spoon and poach for another 3 to 4 minutes until set.
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16
Lift out the meringues using a slotted spoon and place on a wire baking rack lined with a kitchen towel made of thin linen or cotton.
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17
Repeat until all the meringue is used.
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18
(They will keep for several hours.)
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19
When ready to serve, pour the chilled sauce into a shallow serving dish and float the meringues on top.
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20
Prepare the caramel: In a heavy saucepan combine the sugar and 2 tablespoons water and let stand until moistened.
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21
Over medium heat, swirl the pan until the sugar dissolves.
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22
Continue to cook until the syrup turns a golden amber color.
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23
Using the tines of a fork, form thin strands of syrup and drizzle them over the meringues.
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24
Sprinkle the surface with the lime zest and serve.
