- 3/4 cup sliced almonds
- sugar
- lemon juice
- 1 cup milk
- 1/4 cup flour
- 4 eggs
- butter
- icing sugar
- Preheat the oven to 350 F.
- Warm the almonds in the oven for 10 minutes.
- Meanwhile, melt 6 tbsp of sugar in a saucepan with a splash of water until clear. Add a large squeeze of lemon juice and then cook until a light caramel colour.
- Stir in the almonds and then pour onto a baking sheet lined with parchment paper. Cool.
- Heat the milk with 1/4 cup of sugar in a heavy saucepan. Stir in the candied almonds.
- Meanwhile, combine the flour, 2 eggs, and 2 egg yolks. Gradually whisk the mixture into the hot milk. Beating well, simmer until very thick and smooth. Cool.
- Preheat the oven to 375 F.
- Brush the insides of 6 ramekins with butter and then dust with icing sugar. Place them on a baking sheet.
- Beat 2 egg whites until thick and glossy. Gradually beat in 1/4 cup of sugar until it holds soft peaks.
- Fold the meringue into the yolk mixture and then divide this into the ramekins.
- Bake for 15 minutes. Serve immediately.