Put the milk to boil with the sliced vanilla pod and its seeds.
Meanwhile, whisk the 2 egg whites, gradually adding the sugar, until it forms peaks. With a spoon, form a ball.
When the milk is boiling, put the egg whites balls to cook in it. Leave 2 minutes on each side, then take them out.
Beat the egg yolks with the sugar until it gets white and cream.
Gradually add the milk while whisking, then put it back in the pot on medium heat.
Stir constantly with a wooden spoon.
When there is no foam anymore, and the cream covers the spoon, take it immediatly off the heat. Warning, a few seconds more, and your cream can turn bad.
Leave everything to cool down. Once cold, prepare the caramel.
Put the sugar in a pot, and add some water. Put on medium heat, and wait until the caramel gets formed.
Pour some creme anglaise in a bowl, then put an egg island on it, drizzle with caramel and sprinkle with some flaked almonds.
There you are, your floating islands are ready !