Soft meringue islands poached in milk, floating on crème anglaise with caramel and praline.
Separated
For the crème anglaise
Toasted, for praline
Make crème anglaise: heat milk with vanilla, whisk yolks with sugar, temper and cook to 82°C. Strain and chill.
Whip egg whites to stiff peaks with caster sugar to make a meringue.
Using two spoons, shape meringue into ovals (quenelles) and poach in barely simmering milk for 2–3 minutes, turning once.
Pour crème anglaise into bowls. Float meringue islands on top. Drizzle with caramel and scatter toasted almonds.