Meringues, almonds and raspberries add crunch and flavour to a delicate citrus custard.
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.