Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.
Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream). Gently pour into individual serving dishes and refrigerate at least six hours, or overnight. Serve!