Bring the milk to a low simmer on the stove. Meanwhile, beat the egg whites to soft peaks, add the sugar, vanilla, and cream of tartar, and continue to beat until stiff peaks form. Using two large spoons, form egg whites into football shapes. Individually drop the footballs into the simmering milk. Gently turn them, allowing them to cook on all sides. Cook for about 5 minutes. Remove the footballs from the milk and place on plates, in a pool of creme anglaise. Drizzle the top with caramel sauce. Garnish with mint.
Yield: dessert for 6