In a saucepan, heat the milk over medium heat until just steaming. In a bowl, whisk egg yolks, 1/2 cup sugar, and vanilla until pale. Slowly pour hot milk into the yolk mixture, whisking constantly to temper.

Return mixture to saucepan and cook on low, stirring with a wooden spoon until it coats the back of the spoon. Strain into a bowl and let cool in the fridge.

Fill a large pot with water and bring to a gentle simmer. In a medium bowl, beat egg whites with a pinch of salt until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form.

Using two spoons, gently poach dollops of meringue in simmering water for 1 minute per side. Remove and drain on paper towels.

Divide the chilled custard among six bowls. Gently place meringue clouds on top. Drizzle with any remaining custard and garnish as desired.

Serve immediately for best texture.