Steps
1. In a small saucepan, warm the milk and cream over medium heat until just simmering.
2. In a bowl, whisk the egg yolk with sugar until pale.
3. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook on low heat, stirring continuously, until it thickens into a custard (about 5 minutes).
5. Remove from heat and stir in vanilla extract. Let cool.
6. In a serving glass, layer half of the crushed almond biscuit mixture.
7. Spoon half of the custard over the biscuit layer.
8. Drizzle one tablespoon of caramel sauce over the custard.
9. Repeat the layers: remaining biscuit, custard, and caramel sauce.
10. Garnish with chopped toasted almonds and a final drizzle of caramel.
11. Chill for 30 minutes before serving to allow layers to set.