1.      To make the fresh egg custard, bring the milk to the boil with the vanilla pod. Meanwhile, whisk the egg yolks and sugar in a bowl until they are a pale colour.

2.      Gradually pour the boiling milk over the egg mixture, whisking continuously. Pour the custard mixture into a clean saucepan over a low heat and cook gently, stirring with a wooden spoon until it coats the back of the spoon.

3.      Pass the custard through a sieve into a bowl and leave until almost cold, stir it from time to time to prevent a skin forming

 To make the meringues:

4.      Fill a medium saucepan with water and bring to the boil, then reduce to a simmer.

5.      Beat the egg whites with a pinch of salt until stiff, gently fold in the sugar with a metal spoon.

6.      Using a large metal spoon, scoop the egg white into four and place them in the saucepan of simmering water. Poach for 2 minutes on both sides. Gently lift out the meringues with a spoon which has holes in it and place on a non-stick tray

Serve floating in the cold egg custard sprinkled with toasted almonds