Method

• 1.
  To make the custard, heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
• 2.
  Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a kitchen thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
• 3.
  Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.
• 4.
  For praline, spread almonds on a baking-paper-lined tray. Dissolve caster sugar in a small pan on medium heat for 2-3 minutes until caramelised, shaking pan occasionally (don't stir). Pour over nuts and allow to set (about 10 minutes). Pulse to crumbs in a food processor and set aside.
• 5.
  Use electric beaters to whisk eggwhites until firm peaks form. With motor running, gradually beat in caster sugar a little at a time until stiff and glossy. Heat milk in a large deep frypan over medium heat until just simmering. Use 2 large serving spoons to shape meringue mix into 8 large oval shapes by passing a spoonful of mixture from one spoon to the other. In 2 batches, drop meringues into milk and poach gently for 4-5 minutes, turning once, until firm. Transfer to paper towel with a slotted spoon.

• 6.
  Pour custard onto dessert plates, top with meringues, drizzle with more custard and scatter with praline.