1 vanilla pod
30g flaked almonds
130g caster sugar
60g of sugar cubes
Pinch of salt
1 Boil the milk with the vanilla. Allow 5 minutes for the vanilla infuse and remove.
2 Separate the egg yolks and beat them with 80g of the sugar.
3 Add the hot milk and then bring the pan back to the stove on a low heat to thicken the mixture.
4 Stir constantly with a wooden spoon and without boiling the cream.
5 When the white foam from the surface disappears, remove the pan.
6 Allow the mixture to cool, before placing in the refrigerator to cool completely.
7 In a large saucepan, bring 2 litres of water to the boil. Beat the egg whites with a pinch of salt and slowly add 30g of sugar.
8 Form balls with the egg whites using two spoons and allow to poach in the boiling water for one minute.
9 Remove the balls and drain on paper towels.
10 Toast the almonds in a pan and then remove and set aside.
11 Use the remaining sugar, a squeeze of lemon and 2 tablespoons of water to make a caramel.
12 Place the custard in a bowl, top with the poached meringue.
13 Drizzle with caramel and some almonds before serving.