In a saucepan
, combine 1 3/4 cup cream. Season with salt and pepper. Bring the cream to a simmer
. Whisk in the eggs
and continue to cook for 2 minutes. Whisk
and remaining cream together. Whisk into the hot cream and continue to cook for 3 minutes. Remove from the heat and cool completely. Refrigerate until chilled. To assemble, place some of the caviar in the bottom of four fluted glasses. Place a tablespoon of the onions
, egg whites, egg yolk and parsley over the caviar. Spoon tablespoons of the cream over the parsley. Repeat the layering of the caviar and traditional garnishes. Spoon the remaining custard
into the glasses. Garnish
with the remaining caviar. Serve immediately.