Scald milk with half the sugar and vanilla beans in a pot and set aside.
Mix sugar and egg yolks in a bowl with the rest of your sugar.
Temper milk mixture to egg mixture by 25% then add the rest back to the pot and incorporate. Cook anglaise until very thick–making sure it simmers and not boiling. Use a spatula to scrape the bottom to keep the eggs from curdling at the bottom.
Cook mixture until it coats the back of a spoon.
Strain and cool over an ice bath.
Whip the egg whites until frothy on high speed in the mixer.
Sprinkle in sugar and mix until soft medium peaks.
Place into two charlotte pan molds evenly.
Place the molds in a water bath with parchment paper covering the top. Bake at 350º F for 25 minutes or just until they start to soufflé. Remove from oven and cool off gently.
Cut meringue into quarters to portion.
In a medium sauce pot, make the sugar into the consistency of wet sand with only as much water as needed.
Bring sugar to caramel stage and fold the sugar in with all of your nuts.
Lay out onto a baking sheet lined with a silpat and cool completely.
Chop to the desired consistency
Pour 4 ounces of the Crème Anglaise into a deep bowl
Place a Meringue (cut in quarters) in the middle of the bowl, on top of the Crème Anglaise.
Dust Nougatine over the Meringue - enough to cover completely (about 2 tablespoons).