|Sugar||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1⁄2 Cup (8 tbs), slivered|
Caramelize 1 cup sugar in a heavy skillet over low heat, stirring constantly, until golden.
Don't let it get too dark or it will become bitter.
Pour into a mold, plain or fancy, coating all sides.
Mold should be warm to prevent syrup from cracking.
Scald milk and cool slightly.
Beat eggs, add remaining 1/2 cup sugar, salt, and vanilla, and beat well.
Slowly stir in milk.
Strain mixture into coated mold.
Place mold in a pan containing 1 inch hot water and bake in a 325 degree oven for about 1 to 1 1/2 hours or until a knife inserted in center comes out clean.
Remove from oven, cool, and refrigerate at least a few hours before serving.
Invert on a chilled platter and unmold, spooning syrup over the custard.