Meringues, almonds and raspberries add crunch and flavour to a delicate citrus custard.
• 500ml milk
• 8 free-range egg yolks
• 125g caster sugar
• 1 vanilla bean, split lengthways, seeds scraped
• Thickly sliced zest of 1 lemon
• 8 small meringues
• 1⁄2 cup caramel sauce
• 2 Tbsp sliced almonds, toasted
• 1 cup raspberries
Using a cook processor fitted with the stirring blade (or refer to stovetop method, below) put milk, yolks, sugar, vanilla seeds and zest in the bowl. Cook at 80°C, stirring on low speed, for 15 minutes or until thickens. Strain with a fine sieve into a bowl. Refrigerate for 2 hours or until cold.
Pour into serving glasses. Top with meringues, caramel, almonds, raspberries and serve.