Make the crème anglaise: split the Vanilla Bean lengthwise and scrape out the seeds. In a saucepan, warm the Whole Milk with the vanilla seeds and the pod until it just begins to steam; remove from heat and let infuse for 10–15 minutes.
Whisk the Egg Yolks with Sugar and a pinch of Salt until pale and slightly thickened. Slowly pour the warm vanilla milk into the yolk mixture in a thin stream, whisking constantly to temper.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard coats the back of the spoon (about 82–85°C or when it thickens noticeably). Strain into a bowl, discard the vanilla pod, cool to room temperature, then chill in the refrigerator.
Prepare the meringues: in a clean bowl, beat the Egg Whites with a pinch of salt until soft peaks form. Gradually add additional Sugar, beating until glossy, stable peaks form.
Poach the meringues: bring a wide shallow pan of the reserved warm Whole Milk (or fresh milk) to a gentle simmer. Using two spoons, form quenelles or spoonfuls of meringue and poach them 1–2 minutes per side until set. Remove with a slotted spoon and drain briefly on paper towel.
Make the caramel: in a small heavy saucepan, combine remaining Sugar with Water and a little Lemon Juice. Cook without stirring until it turns a deep amber color, then remove from heat and let cool slightly (be careful — very hot).
To serve: ladle chilled crème anglaise into shallow bowls, place poached meringues on top, drizzle with the warm caramel, and sprinkle with toasted Sliced Almonds. Serve immediately so the caramel stays crisp.
