How to make
In a pot of boiling water blanch the almonds for 2 minutes. Remove them and place them into a colander and peel them. It's easy once they're blanched.
Put the almonds and 1 tbsp. of crystal sugar in a blender. Grind them very finely.
Crack the eggs into a bowl, add 3.5 oz (100 g) of sugar and beat with a wire whisk for 3-4 minutes. Add the milk and almond flour.
In a pot melt 5 tbsp. of sugar, until a light caramel color is obtained. Distribute into each cup with a spoon.
Pour from the prepared mixture. Place the cups in a baking pan filled with cold water.
Preheat the oven to 320°F (160°C) and put the creme caramel baking pan in it. Bake for about an hour. Be careful not to boil the water!
Pour the finished almond creme caramel with caramel topping and decorate with a few almonds.
Enjoy!
