In a medium saucepan, heat the milk with the split vanilla bean (or vanilla extract) until it just begins to simmer. Remove from heat, cover, and let steep for 10 minutes.

In a bowl, whisk the egg yolks and sugar until pale and thick.

Slowly temper the yolk mixture with the warm milk (a ladle at a time), whisking constantly.

Return the mixture to the saucepan over low heat, stirring constantly with a wooden spoon or silicone spatula until it thickens slightly and coats the back of the spoon (around 82°C/180°F).

Strain into a clean bowl (to remove the vanilla bean and curdles), cover with plastic wrap touching the surface, and refrigerate until chilled.

In a clean, grease-free bowl, beat the egg whites and salt until soft peaks form.

Gradually add sugar and beat until stiff, glossy peaks form. Add vanilla extract at the end.

Bring a wide, shallow pan of water to a simmer (or use milk for extra flavor).

Using two spoons, shape the meringue into quenelles (oval forms) or dollops.

Gently poach each meringue on simmering water for 1–2 minutes per side, until they puff and set. Remove and let drain on a paper towel.

In a clean pan, melt sugar with water over medium heat without stirring until it becomes a deep amber caramel.

Carefully pour over parchment to create shards or drizzle directly over the plated meringue.

Pour chilled crème anglaise into shallow bowls.

Float the poached meringue on top.

Drizzle with caramel, add toasted almonds, and garnish with herbs or flowers if desired.