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1
In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
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2
To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form.
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3
Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry.
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4
Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side.
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5
Remove with a slotted spoon and place on serving plate.
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6
Repeat until all the egg whites have been used.
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7
To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y.
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8
Add the warm milk to the egg yolk mixture and return to the saucepan.
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9
Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon.
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10
Strain and flavor with rum and vanilla extract.
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11
Ladle creme Anglaise around poached meringues.
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12
To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly.
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13
Stir in the almonds.
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14
Turn off heat, being careful not to burn the caramel.
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15
Carefully spoon caramel over the meringue.
