Prepare the custard:

• Heat the milk with the split vanilla bean (or extract) until warm but not boiling.
• In a separate bowl, whisk the egg yolks with sugar until pale and creamy.
• Gradually add the warm milk into the egg mixture while whisking continuously.
• Return the mixture to low heat, stirring constantly until it thickens slightly (do not boil).
• Strain the custard through a fine sieve and let it cool.

Make the meringue:

• In a clean, dry bowl, beat the egg whites with a pinch of salt until foamy.
• Gradually add sugar while continuing to beat until stiff, glossy peaks form.

Poach the meringue:

• Bring a pot of water to a gentle simmer (not boiling).
• Using a large spoon, scoop the meringue and carefully drop it into the water.
• Poach for 1 minute on each side, then remove with a slotted spoon and drain on paper towels.

Assemble the dessert:

• Pour the cooled vanilla custard into individual serving glasses or bowls.
• Gently place the poached meringue on top of the custard.

Garnish and serve:

• Sprinkle with toasted almonds and drizzle with caramel sauce.
• Serve chilled and enjoy immediately!