| 1 | ** see recipe for creme anglaise. |
| 2 | In a large bowl, whip the egg whites until they are very stiff. |
| 3 | Add the vanilla bean paste. |
| 4 | Add sugar (amount of sugar varies - it has to bind the eggs). |
| 5 | In a large saucepan, heat (but do not boil) milk or water. |
| 6 | Shape the beaten egg whites into quenelles and float them in the liquid to poach gently. |
| 7 | After 2 minutes, turn the egg puffs with a spoon dipped in cold water. |
| 8 | Cook for 3 more minutes, then remove to a baking pan. |
| 9 | Drain the pan, and briefly reserve the quenelles. |
| 10 | Boil the sugar and water in a saucepan until it forms caramel. |
| 11 | Scoop creme anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl. |
| 12 | Sprinkle with roasted almonds and top with caramel sauce. |
| 13 | Garnish with fresh fruit of the season. |
