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1
For the creme anglaise, mix the egg yolks and 2/3 cup sugar in a medium bowl; set aside. Place the milk and vanilla paste in a medium saucepan; bring to a boil. Carefully pour a little of the hot milk into the egg mixture, whisking constantly. Slowly add the remaining milk, whisking constantly.
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2
Return mixture to a clean pan; cook on low heat 5 mins, whisking constantly, until slightly thickened. Remove from heat and allow to cool (it will thicken further as it cools). When cool, cover and refrigerate until required.
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3
For the praline, pace parchment paper or a silicone baking mat on a baking pan. Place remaining 1/3 cup granulated sugar in a heavy-bottomed saucepan on medium heat. Cook without stirring until sugar begins to melt and caramelize at edges. Gently tilt and roll pan until all the sugar has melted and is a deep golden color. Add seeds and briefly stir to combine. Quickly pour onto prepared pan and gently push with a spoon to form a thin layer. Allow to cool and set.
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4
Place egg whites in a bowl with a pinch of salt and whisk until soft peaks form. Gradually add powdered sugar, whisking until stiff and combined. Drop 3-4 large spoonfuls of mixture into a large saucepan of simmering water. Simmer, turning once, for 2-3 mins, until they are puffed and feel firm and set. Remove with a slotted spoon and place on a sheet of baking paper. Repeat with remaining egg mixture.
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5
To assemble, pour creme anglaise into serving bowls or glasses. Gently float 2 meringue islands on top. Break up seed praline and sprinkle over the meringues. Add a few edible blooms, if desired, and serve immediately.
