-
1
Preheat the oven to 325F.
-
2
In a small saucepan, bring 1/2 cup sugar and the water to a boil over medium-high heat.
-
3
Without stirring, cook until the syrup is a rich amber color, about 8 minutes; brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.
-
4
Pour into an 8 x 2-inch round tart pan, swirling to coat the bottom evenly.
-
5
Set aside.
-
6
In a medium saucepan over medium-high heat, bring the half-and-half and ground almonds just to a boil; remove from heat.
-
7
Let steep, covered, 20 minutes.
-
8
Strain through a fine sieve into a clean saucepan, pressing with a rubber spatula to extract the liquid; discard the solids.
-
9
Whisk the remaining 2/3 cup sugar and the salt into the mixture in the saucepan; bring to a simmer over medium-high heat.
-
10
Whisk together the eggs and yolks in a medium bowl.
-
11
Whisking constantly, gradually add the half-and-half mixture.
-
12
Stir in the amaretto.
-
13
Pour through a fine sieve into the prepared pan; place in a roasting pan.
-
14
Cover the flan with foil; poke several holes in the foil.
-
15
Place the pan in the oven; fill it with boiling water to reach halfway up the sides of the flan.
-
16
Bake until just set, 50 to 55 minutes.
-
17
Transfer to a wire rack to cool completely.
-
18
Cover with plastic wrap; chill overnight.
-
19
Run a thin knife around the edge of the flan; invert onto a serving plate.
