About this recipe:i first tried this amazing dessert at the french brasserie le bofinger it was truly amazing and iv'e wanted to make it since but feared it would be difficult in a domestic kitchen but i found otherwise! its still requires a bit of effort but it is well worth it
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first you make the custard, mix the egg yolks and sugar together in a bowl and put to the side.
heat up the milk with the vanilla seeds then while whisking, slowly pour the warmed milk into the egg mixture. DONT STOP WHISKING! place back on the heat and carry on mixing on a low temperature without letting it simmer
in around 3-5 minutes the custard should thicken to the consistency of single cream. cover with cling film and chill in the the fridge for 3-4 hours
now for the meringues; put one egg white in a glass or metal bowl. sift in the icing sugar, add the lemon juice and salt and whisk until it is white and forms soft peaks, add the other egg white and whisk until it forms stiff peaks.
bring a large pan of water to a simmer. to shape the 'islands' put a blob onto a large spoon (in between a serving spoon and a normal spoon) an try to shape the meringues into an ovally- egg shape then place in the pan off simmering water repeat with the other 5
simmer for a few minutes until firm to the touch and slightly puffed. place on a sheet of baking paper until needed. (but not for longer then 10-15 mins)
to serve put a good ladle full of custard on each bowl and top with a meringues and a sprinkle of almonds and a swirl of golden syrup.
also you could make some spun sugar to top like in the great british bake off!