Egg Snowballs

Ingredients

 * 1 x Creme Anglaise
 * 10 lg egg whites
 * 1 ea Bean, vanilla
 * 2 oz Sugar
 * 1 qt water OR
 * 1 qt milk
 * Caramel
 * 5 tb Sugar
 * 5 tb water

Directions

 * 1) In a large bowl, whip the egg whites until they are very stiff. Add the vanilla bean paste. Add Sugar (amount of Sugar varies - it has to bind the eggs). In a large saucepan, heat (but do NOT boil) milk or water. Shape the beaten egg whites into quenelles and float them in the liquid to poach gently.
 * 2) After 2 minutes, turn the egg puffs with a spoon dipped in cold water. Cook for 3 more minutes, then remove to a baking pan. Drain the pan, and briefly reserve the quenelles. Boil the Sugar and water in a saucepan until it forms caramel. Scoop Creme Anglaise into the bottoms of your serving bowls and then place a quenelle in each bowl.
 * 3) Sprinkle with roasted almonds and top with caramel sauce. Garnish with fresh fruit of the season.