Custard

1. To make custard, heat milk and vanilla in a saucepan until gently simmering. Turn off.
2. Meanwhile, whip yolks and sugar for a couple of minutes until emulsified.
3. Pour hot milk mixture onto the mixed yolk and sugar mixture and mix together thoroughly.
4. Quickly rinse out the saucepan and then pour the entire custard mixture back into the pan.
5. Heat over a low heat for around 10 minutes, stirring constantly, until custard thickens and coats the back of a spoon.
6. Turn off and leave to cool.

Praline

1. To make praline, put almonds into a plastic bag and bash with a rolling pin until pulverized.
2. Spread out on a baking tray lined with baking paper.
3. Heat sugar in a small saucepan for around 3 minutes until sugar starts to caramelise.
4. Pour over almonds and leave to set for around 10 minutes.
5. Reduce praline to small pieces and/or dust by breaking it down in a blender or putting into the plastic bag again and bashing it with a wooden rolling pin.

Meringue

1. To make the meringue, beat the egg whites with an electric mixer until peaks form. Then beat in the sugar, a little at a time, until meringue is glossy and stiff.
2. Meanwhile, pour milk into a large, deep frypan and bring to a slow simmer.
3. Using two large serving spoons, form spoonfuls of the meringue mixture into oval shapes by passing it gently from spoon to spoon.
4. Slide gently into the simmering milk and repeat three more times.
5. Poach meringue for 3 minutes on each side (use a slotted spoon to turn).
6. To serve, spoon custard into low bowls.
7. Gently lift an island out of the milk with a slotted spoon, tapping gently to remove the excess milk and avoid unsightly drips on the custard.
8. Place gently on top of the custard and garnish with praline.