Simmer the maple syrup and 75 g sugar in a large pan for 2 minutes. Stir in the nuts and continue to simmer for 1 minute. Spread on baking paper and allow to cool. Then roughly chop.
Lay out foil in a loaf pan. Scrape the pulp from the vanilla pod. Roughly chop the cookies.
Separate the eggs and beat the egg whites until stiff. Also whip the cream until stiff. Put both in a cool place.
Mix the egg yolks, vanilla pulp and 100 g sugar for 5 minutes until the vanilla is completely distributed. Stir in the creme légère, then fold in the cookies and the nut caramel. Fold in the cream and egg whites and pour into the tin immediately. Cover with foil and chill for at least 5 hours. Let thaw a little before serving.
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