Ingredients:
For the Custard Base:
4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/4 cup sliced almonds
For the Topping:
1/4 cup sliced almonds
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 tablespoon butter, melted
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or a similar-sized casserole dish.
Prepare the Custard Base:
In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale and thickened.
Add the flour and whisk until smooth and free of lumps.
Gradually add the milk, heavy cream, vanilla extract, almond extract, and salt. Whisk until the mixture is well combined and smooth.
Stir in the 1/4 cup of sliced almonds.
Bake the Custard:
Pour the custard mixture into the prepared baking dish. Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Prepare the Topping:
In a small bowl, combine the sliced almonds, sugar, and cinnamon (if using). Drizzle with the melted butter and toss to coat the almonds evenly.
Add the Topping and Finish Baking:
Carefully remove the custard from the oven. Sprinkle the almond mixture evenly over the top.
Return the dish to the oven and bake for an additional 10-15 minutes, or until the topping is golden and the custard is fully set.
Cool and Serve:
Allow the dish to cool slightly before serving. The custard can be served warm or at room temperature.
Enjoy:
Slice and serve the custard with a sprinkle of powdered sugar if desired. This dessert pairs beautifully with a cup of coffee or tea.