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1
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Preheat oven to 250°.
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2
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In a medium saucepan, combine cream, 1 cup sugar, 1 cup sliced almonds, vanilla, and salt. Cook over medium-low heat until bubbles form around edges of pan. Remove from heat.
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3
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In a large bowl, whisk egg yolks until combined. Using a ladle, pour 1 cup hot cream mixture into beaten yolks in a slow steady stream, whisking constantly. Add an additional 1 cup hot cream mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot cream mixture, whisking constantly until smooth.
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4
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Strain mixture through a fine-mesh sieve into a medium bowl.
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5
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Place 8 (6 oz) ramekins in a large baking dish. Add hot water to baking dish to a depth of 1/2". Pour mixture into prepared ramekins. Bake for 1 hour or until custards slightly jiggles when shaken. Remove baking dish from oven, and let stand for 30 minutes.
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6
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Carefully remove ramekins from baking dish. Cover and chill for at least 8 hours.
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7
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Preheat oven to broil. Sprinkle custards with remaining 2 tablespoons sugar (3/4 tsp per ramekin). Broil 5 1/2" from heat for 3 to 5 minutes or until sugar melts. Sprinkle with remaining 1/2 cup almonds, or as desired to taste. Serve immediately.
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