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1
Stir 1 1/2 cups sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves.
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2
Increase heat to high and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
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3
Remove from heat and mix in 2 cups water (mixture will bubble vigorously).
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4
Stir over high heat until any hard caramel bits dissolve.
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5
Boil until syrup is reduced to 1 cup, about 15 minutes.
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6
Set aside.
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7
Preheat oven to 350F.
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8
Lightly butter rimmed baking sheet.
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9
Toss almonds with 2 tablespoons caramel syrup in bowl to coat.
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10
Spread almond mixture on prepared sheet.
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11
Bake until golden brown, about 10 minutes.
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12
Cool.
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13
Maintain oven temperature.
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14
(Caramel syrup and almond mixture can be made 1 day ahead.
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15
Cover separately and store at room temperature.)
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16
Spray 9x5x3-inch loaf pan with nonstick vegetable oil spray.
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17
Coat pan lightly with sugar.
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18
Using electric mixer, beat egg whites on high speed in large bowl to soft peaks.
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19
Gradually beat in 1 cup sugar.
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20
Beat until stiff and glossy.
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21
Transfer meringue to prepared pan.
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22
Bake until top is puffed and golden brown and tester inserted into center comes out clean, about 25 minutes.
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23
Turn meringue out onto lightly oiled baking sheet.
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24
Let stand 15 minutes.
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25
Using serrated knife, cut meringue into 1-inch-thick slices.
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26
Spoon Vanilla Custard Sauce onto plates.
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27
Top with meringue slice, then drizzle with caramel sauce.
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28
Sprinkle with caramelized almonds and serve.
