1. 1

   Step 1

   Split 1 vanilla bean in half and scrape out the seeds. In a saucepan, bring 250 ml of whole milk and 250 ml of heavy cream to a boil with the vanilla.

2. 2

   Step 2

   In a mixing bowl, whisk 5 egg yolks with 75 g of caster sugar until the mixture turns pale.

3. 3

   Step 3

   Gradually pour the hot milk over the egg yolks while whisking.

4. 4

   Step 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon. Do not let it boil.

5. 5

   Step 5

   Pour the crème anglaise into a bowl, let it cool, then refrigerate.

6. 6

   Step 6

   Beat 5 egg whites until stiff peaks form with a pinch of salt.

7. 7

   Step 7

   Gradually add 50 g of icing sugar while continuing to beat to stiffen the meringue.

8. 8

   Step 8

   Heat a saucepan of simmering water.

9. 9

   Step 9

   Scoop quenelles of meringue using two spoons and poach them in the simmering water for 2 minutes per side.

   Timer 4 min
10. 10

    Step 10

    Remove the islands with a slotted spoon and place them on paper towels.

11. 11

    Step 11

    Prepare a dry caramel with the required amount of sugar in a pan until it reaches a nice amber color.

12. 12

    Step 12

    Pour the cold crème anglaise into shallow bowls.

13. 13

    Step 13

    Gently place the meringue islands on the custard.

14. 14

    Step 14

    Drizzle with the hot caramel and sprinkle with toasted sliced almonds.

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