• Preheat the oven to 350 degrees F.

Creme Anglaise:

• Yield: 2 cups
• Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
• Reduce to low speed, and add the cornstarch.
• With the mixer still on low, slowly pour the hot milk into the eggs.
• Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
• The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble!
• Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla -then chill.

For the caramel:

• Heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves.
• Cook over medium heat until the syrup turns a warm caramel color.
• Don't stir, just swirl it in the pan.
• Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful-it bubbles like crazy!
• Cook until 230 degrees F - Set aside.

Praline

• Combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper.
• Bake for 10 to 12 minutes, until the almonds are lightly browned.
• Allow to cool at room temperature and then break up in pieces.
• Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper.

Meringues

• Whip egg whites, salt, and cream of tartar in the bowl of an electric mixer with the whisk attachment on medium speed until frothy.
• Then switch to high and add the remaining 1 cup of sugar.
• Beat till very stiff and glossy.
• Add remaining teaspoon of vanilla.
• Scoop or pipe 2 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean.

Assembly

• Pour creme anglaise on the bottom of a plate.
• Place a meringue on top, drizzle with caramel sauce, sprinkle with praline, and serve with spun sugar if desired!