Pavlova with Crème Anglaise
For the meringues:
- 2 egg whites
- 1⁄2 cup sugar
- 2 cups crème anglaise
- 1⁄2 cup caramel sauce
- 1⁄3 cup sliced toasted almonds
Position a rack in the lower third of an oven and preheat to 200°F. Line a baking sheet with a silicone liner.
To make the meringues, in the bowl of an electric mixer, using a handheld whisk, whisk together the egg whites and sugar. Place the bowl over but not touching barely simmering water in a saucepan and cook, whisking constantly, until the mixture registers 140°F on a candy thermometer, about 3 minutes.
Place the bowl on the mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form, about 5 minutes. Remove the bowl from the mixer. Using a quenelle scoop, form the meringue into egg shapes and place on the prepared baking sheet.
Bake the meringues until they do not break when tapped on the bottom and are still white, about 4 hours. Alternatively, bake the meringues for 2 hours, then turn off the oven and leave them inside, without opening the oven door, for about 8 hours.
To serve, divide the crème anglaise among 4 bowls. Top each with 2 meringues, drizzle with 2 Tbs. caramel sauce and sprinkle with the almonds. Serve immediately. Serves 4.