Make the Crème Anglaise:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s steaming and small bubbles form around the edges (about 160-170°F). Don’t let it boil. If using a vanilla bean, add the pod and seeds to the milk now, remove from heat, and let steep for 15 minutes, then remove the pod.
2. Whisk the Yolks: While the milk heats, whisk together the egg yolks and sugar in a medium bowl until pale yellow and slightly thickened, about 2 minutes.
3. Temper the Eggs: Very slowly pour about ½ cup of the hot milk into the egg yolk mixture while whisking constantly. This gradually raises the temperature of the yolks without scrambling them. Add another ½ cup of hot milk, whisking constantly.
4. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or whisk, until the custard thickens enough to coat the back of a spoon and reaches 170-175°F (about 5-8 minutes). Do not let it boil or it will curdle.
5. Strain and Cool: Immediately strain the custard through a fine-mesh strainer into a clean bowl. Stir in vanilla extract (if not using vanilla bean) and salt. Place plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until completely chilled.

Make the Meringue:

6. Prepare Poaching Liquid: In a large, wide saucepan or deep skillet, heat 4 cups of milk over medium heat until it’s barely simmering (around 180°F). Reduce heat to maintain a gentle simmer—you should see small bubbles but no rolling boil.
7. Whip the Egg Whites: In a large, clean mixing bowl, beat the egg whites with cream of tartar and salt using an electric mixer on medium speed until foamy, about 1 minute. Increase speed to medium-high and gradually add the sugar, one tablespoon at a time. Continue beating until stiff, glossy peaks form, about 4-5 minutes. Add vanilla and beat for 10 more seconds.
8. Shape the Meringues: Using two large spoons, form the meringue into egg-shaped ovals (quenelles). Scoop a generous amount with one spoon, then use the second spoon to smooth and shape it into an oval.
9. Poach the Meringues: Gently slide the meringue ovals into the simmering milk, working in batches of 2-3 to avoid crowding. Poach for 2 minutes on the first side, then carefully flip using a slotted spoon and poach for 2 more minutes on the second side. The meringues should be firm to the touch but still soft.
10. Drain: Remove meringues with a slotted spoon and place on paper towels to drain. Let cool to room temperature, then refrigerate until ready to serve.

Assemble:

11. Serve: Ladle chilled crème anglaise into shallow serving bowls. Place 1-2 meringue islands on top of each portion. Drizzle with caramel sauce, sprinkle with toasted almonds, or add your favorite toppings. Serve immediately.