Separate the egg yolks from the whites. Weigh the egg whites and whisk with the equivalent amount of caster sugar and half of the seeds of the vanilla pod until the mixture forms stiff peaks.
Warm the milk with the remaining vanilla seeds in a saucepan on the hob. Bring to a gentle simmer.
Place tablespoonfuls of the meringue mixture into the milk and poach turning occasionally with the spoon for about three minutes. Tap off any excess milk and place to one side.
Whisk up the four remaining egg yolks with 50g caster sugar until pale. Using half of the warm milk used to poach the meringues, pour into the egg yolk, whisking as you pour to make the custard. Return the custard back on the hob on a low heat and stir continuously until thickened and coats the back of a spoon.
Serve with the poached meringues and sprinkle with a few toasted almonds.
Pint of full fat milk
Caster sugar for meringue mixture and 50g caster sugar for custard