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1
In a small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves.
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2
Cook over moderate heat, without stirring, until a deep-amber caramel forms, about 10 minutes.
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3
Immediately pour the caramel into six 1-cup ramekins or custard cups and gently swirl to coat the bottoms and slightly up the sides.
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4
Set the ramekins in a small roasting pan.
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5
Preheat the oven to 300.
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6
In a medium skillet, toast the almonds over moderate heat, stirring constantly, until golden and fragrant, about 5 minutes.
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7
In a medium saucepan, heat the half-and-half until steaming.
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8
Remove from the heat and stir in the toasted almonds and brown sugar and let steep for 30 minutes.
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9
In a medium bowl, whisk the egg yolks with the eggs and granulated sugar just until combined.
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10
Rewarm the half-and-half mixture over low heat.
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11
Gradually whisk 1/2 cup of the hot half-and-half into the eggs.
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12
Whisk the eggs into the half-and-half, then strain the custard into a pitcher.
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13
Stir the Orzata into the custard.
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14
Pour the custard into the ramekins.
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15
Carefully set the roasting pan on the middle rack of the oven and fill the pan with enough boiling water to reach halfway up the sides of the ramekins.
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16
Cover the pan with foil.
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17
Bake the custards for 30 minutes, or until they are set but still slightly wobbly in the center.
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18
Remove the roasting pan from the oven and discard the foil.
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19
Let the custards cool in the water bath.
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20
Cover the ramekins with plastic wrap and refrigerate overnight.
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21
To unmold the custards, run a thin-bladed knife around each ramekin.
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22
Cover with dessert plates and invert.
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23
Scrape any remaining caramel over the custards and serve.
