Floating island

Toast slivered almonds on a baking sheet in a 350F oven for 10 minutes, tossing. Cool.

Over medium high heat boil 2 tbsp water with the sugar until light toasty brown, swirling.

Off the heat stir in the toasted almonds to coat, turn out onto the tray and cool completely.

Pulse the set praline in a food processor to a coarse powder.

Beat the egg whites with the salt to soft peaks in a spotless bowl.

Preheat the oven to 350F.

At the foamy stage add the cream of tartar.

Sprinkle in the sugar two tablespoons at a time, beating to stiff peaks.

Fold the praline powder into the stiff whites gently and quickly.

Butter the mold, set a cake ring in the centre and drop the meringue in, smoothing the top with an offset spatula.

Bake in the lower part of the preheated oven with a tin of boiling water for about 40 minutes.

Refrigerate a few hours; the meringue sinks as it cools.

Beat the egg yolks with the sugar until pale and at the ribbon stage.

Bring the milk to a boil and stream it very gradually into the yolks.

Cook in a saucepan over moderate high heat, stirring, until it coats the back of a spoon, around 165F.

Strain the custard, stir in the vanilla extract and chill completely.

Unmold the meringue onto a serving dish, sprinkle leftover praline over the top and surround with the creme anglaise.