First put the can of whole milk in a saucepan, cover with water, put on the lid and simmer gently for 3 hours. Let the can cool down completely before opening it!
Mix the egg yolks with 1 heaped tablespoon of sugar and 3 teaspoons of vanilla sugar until thick and creamy. Take 150 g of the now caramelized contents from the whole milk can and mix with the egg cream. Beat the egg white with 1 heaped tablespoon of sugar until stiff. Beat the cream with 2 tablespoons of sugar until stiff. Mix both with the caramel and egg cream.
For the crispy crust, melt the butter, add the sugar and let it caramelize. Deglaze with the milk and let it boil down while stirring. Do not despair, it will take some time. Spread the caramel thinly on baking paper and let it cool. Then break into pieces and grind in portions in the moulinette. Mix half of the ground caramel into the caramel cream. Pour the cream into a rectangular shape for about 3/4 l content. Scatter the other half of the ground caramel onto the caramel mixture in the mold. Close the mold and place in the freezer overnight.
The parfait can be consumed the next day, or a few days later.
With part of the caramel mass from the can you could decorate the dessert plate with the help of a piping bag.
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