In a large pan boil milk til scalding. Add a tiny bit of the vanilla bean insides if using.
Whip egg whites til they are stiff.
Scoop out egg whites with a slotted spoon and poach in hot milk about three minutes per side. They have to look like eggs. Poach carefully about three minutes per side.
Drain them carefully on a paper towel-lined plate. It gets a little messy but try to make oval shapes.
Cool the egg-white poached eggs and put to the side.
Make the cream sauce: Beat egg yolks with 3/4 cup of sugar til lemon color. Add vanilla.
CAREFULLY whisk with poaching liquid (Milk). Bring back to the stove and whisk until sauce becomes creamy and coats a spoon. You could easily curdle the sauce if you are not careful.
If you mess up: Strain through a sieve. Assemble buy pouring the yellow Creme Anglaise to a large shallow bowl and top with poached egg whites and chill in refrigerator or cool place for about an hour.
Decide how you want to decorate: lightly dribbled caramel sauce is the French standard but you could do dark chocolate shavings - whatever your kids like.