Ingredients
The following ingredients have 4 Servings
- ½ cup sliced almonds
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract or 1 vanilla bean
- 4 tablespoons sugar
- 3 eggs
- separated
- ⅛ teaspoon salt
Instruction
- Preheat oven to 350˚F
- Spread almonds evenly on a baking sheet and toast until light brown, about 7 minutes
- Combine milk, cream and vanilla extract in a saucepan over medium heat
- Stir until hot and bubbles begin to form around the sides
- If using a vanilla bean, split open lengthwise, scrape out seeds with the tip of a knife and add seeds and bean casing to the milk mixture
- Remove from heat
- In a medium bowl, whisk 1 tablespoon sugar into egg yolks
- Slowly pour hot milk mixture into egg yolks while whisking continuously
- Pour mixture back into saucepan
- Return to stove over medium heat, and whisk constantly for 5 minutes; do not boil
- Remove from heat, strain and let stand to cool to room temperature
- Cover the crème anglaise and refrigerate until ready to serve
- (The crème anglaise will keep for up to 3 days
- ) Preheat oven to 285˚F
- In a medium bowl, add salt to egg whites then beat until soft peaks form
- Continue beating and add remaining 3 tablespoons sugar, 1 tablespoon at a time, until glossy stiff peaks form
- On a parchment-lined baking sheet, make 4 mounds of meringue
- Cover in almonds
- Bake for 25 minutes
- Let cool before serving
- In bowls or on plates, divide crème anglaise, then top each with a meringue
- Serve ice cold
