Start by making the egg whites: separate the whites from the yolks and place the whites in the bowl of your food processor fitted with the whisk attachment. Set the yolks aside in the fridge.
Whip the egg whites at low speed until micro-bubbles form. Once the whisk leaves traces in the egg whites, slowly add the sugar and increase the speed. The whites are set when they are firm, smooth and glossy.
While the egg whites are rising, gently heat the milk.
Once the egg whites have risen and the milk is hot, form large spoonfuls of egg whites and place them in the saucepan (I recommend using a large tablespoon and making them 3 by 3). Cook for 1 minute, then turn them over and cook for a further 1 minute.
When the whites are cooked, remove them with a skimmer and place in a dish. Set aside in the fridge.
Strain the milk through a fine sieve to remove any pieces of egg white, and add the scraped vanilla pod.
In a bowl, whisk the egg yolks with the sugar. Gradually pour in the hot milk while whisking, then return the mixture to the pan. Cook your anglaise over a low heat until it coats a spoon, i.e. 82°C on a thermometer.
Pour the cooked custard into a clean dish, cover with cling film (directly on top) and cool quickly (place in the freezer on an ice pack for 15 minutes, then transfer to the fridge to cool completely). This custard will keep for 48 hours in the fridge.
To serve, place a little custard in a ramekin, add two egg whites and sprinkle with roasted flaked almonds (place the flaked almonds in an unventilated oven for around 10 minutes at 165°C). Finish with a drizzle of salted butter caramel topping and enjoy!
