How to make
Put a little more than 1/3 of the cream in a pot on the stove to boil along with the coffee beans. Then leave it to stand for 3 hours to cool completely so the cream takes on the flavor of the coffee. Then strain and beat it into snow with the remaining cream.
Scrape the split vanilla pod and add it to the already well-beaten egg yolks and sugar. Gently mix them with a spatula with the cream until you get a smooth mixture. If you are worried about the consumption of raw yolks, you can beat them in a container in a water bath on the stove.
Distribute the caramel coffee parfait in suitable cups, in which you have poured in a little caramel sauce along the sides. Top each of them with caramel sauce or topping and stir the tops with a stick, to get an interesting mosaic effect.
Put the parfaits in the freezer, and remove 1 hour before consumption.
