- In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add Sugar (amount of Sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently.
- After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the Sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl.
- Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.