Whip egg whites with sugar to egg whites, spoon out and poach in milk on both sides. Stir strawberry jam and fill into a piping bottle. Fill jam into the beaten eggs.
For the vanilla sauce: whip the yolks and sugar over steam until creamy. Whisk the cream and milk with the vanilla beans and add to the quantity. Meanwhile, whip the mixture until a creamy sauce is formed.
For the caramel: make sugar together with the water until caramel. Next, cool and draw a pattern on a plate coated with oil.
Pour custard into a deep plate and garnish with fresh strawberries. Add beaten eggs, decorate with caramel and mint.