In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, 1⁄4 teaspoon salt, and cream of tartar at medium speed until frothy. With mixer on medium speed, gradually add 1⅓ cups (266 grams) sugar, a few tablespoons at a time. Slowly increase mixer speed to high, and beat until medium-stiff peaks form, 3 to 4 minutes.

In a large shallow saucepan, heat 1 cup (240 grams) milk, cream, 1⁄4 cup (50 grams) sugar, and vanilla bean and reserved seeds over medium-low heat, stirring frequently, just until steaming. (Do not boil.) Reduce heat to low, and maintain a gentle simmer. (Do not let the milk mixture come to a boil. If the mixture becomes too hot, it will scald and the meringues will puff too much and overcook.)

Gently spoon 2 to 3 scoops of meringue directly on top of each other (for height) to equal 1⁄2 cup (65 grams) into heated milk mixture. Cover and steam meringues for 2 to 3 minutes. (They will spread slightly and be shiny but hold their shape. They are easier to handle when cooled completely, so using a spatula to remove them from the cream mixture may be easier if your meringue spreads wider than a slotted spoon.) Using a slotted spoon or large slotted spatula, remove meringues, and transfer to a paper towel-lined baking sheet. Repeat with remaining meringue. Let cool completely.

In a medium bowl, whisk together egg yolks, remaining 1⁄4 cup (50 grams) sugar, and remaining 1⁄4 teaspoon salt.

Strain warm milk mixture through a fine-mesh sieve into egg yolk mixture, discarding solids. Whisk until well combined. Return mixture to saucepan, and add remaining 1⁄2 cup (120 grams) milk, whisking constantly. Cook over medium-low heat, whisking constantly, until mixture begins to thicken and coats the back of a spoon and an instant-read thermometer registers 180°F (82°C). Strain crème anglaise through a clean fine-mesh sieve into a medium bowl or large liquid- measuring cup. Cover with plastic wrap, and refrigerate until cool, at least 1 hour.

To serve, pour about 1⁄2 cup (about 72 grams) crème anglaise in each serving dish, and top with meringue. Sprinkle with Candied Almonds. Serve immediately.