Place milk, vanilla bean (but not the seeds), and 75g (2.6 oz) caster sugar in a large, wide saucepan or deep frying pan and slowly bring to a gentle simmer.

Meanwhile, using an electric mixer, whisk egg whites and a pinch of salt until soft peaks form, then gradually add icing sugar and beat until mixture is thick and glossy.

Remove vanilla bean from milk and reserve, keeping milk at a very gentle simmer. Line a tray with paper towels.

Using 2 metal dessert-spoons, scoop ovals of meringue and drop up to 6 at a time into milk (but don’t over-crowd as the meringues expand during cooking). Cook for 1 minute each side, then transfer to tray (will make about 24 meringues**). Meringues will keep at this stage for up to 2 hours.

Strain milk into a clean saucepan (the volume of milk will have lessened during cooking, so you’ll need to top up the milk to make 1 litre). Add reserved vanilla bean seeds.

Whisk egg yolks and remaining 75g (2.6 oz) caster sugar in a bowl until combined, gradually pour in the hot milk, then return mixture to pan and stir over low heat until mixture thickens enough to coat the back of a spoon. Don’t boil or the custard will split (if it does start to split, immediately transfer it to a blender and blend at high speed). Custard can be served immediately or refrigerated until ready to serve.

To serve, spoon custard among 8 glass or china bowls, top with 3 snow eggs (or however many fit in your dish), raspberries and toasted flaked almonds and dust with a little extra icing sugar if you wish.