Whisk egg whites in a clean bowl until stiff peaks form.
Gradually whisk in 110g sugar until the mixture is glossy.
Fill a deep frying pan with boiling water.
Drop spoonfuls of meringue onto the water and poach for 1-2 minutes.
Remove meringues with a slotted spoon and set aside.
Heat milk, cream, vanilla, and cardamom pods in a saucepan until nearly boiling.
Whisk egg yolks and 2 tbsp sugar in a separate bowl until thickened.
Warm milk mixture into the egg mixture while stirring continuously.
Cook mixture over low heat until it coats the back of a spoon.
Strain custard through a sieve, discarding the pods.
Top the custard with the poached meringues to serve.