Tahitian île flottante

Scrape the vanilla into the egg whites then add in the rest of the vanilla bean and leave to infuse for at least 12 hours. Strain with a sieve. Beat the egg whites at mid-speed and gradually add in the sugar. Use a large spoon to place egg white scoops onto a slightly greased silicone mat. Bake at 355°F (180°C) in a fan-assisted oven for 1 minute. Store in the refrigerator.

Gradually melt the sugar in a saucepan.
Caramelize as required.

Scrape the vanilla bean into the cream and milk, then bring to a boil and let it infuse for 20 minutes.
Mix the egg yolks and sugar, then combine with the first mixture.
Heat to 181°F (83°C) until the mixture coats the back of a spoon.
Quickly cool and use later.

Pour 70g of crème anglaise into the glasses.
Place a droplet of egg white onto the crème anglaise.
Make a dry caramel.
Unevenly add the caramel and sprinkle with sliced, toasted almonds.