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1
Make the custards In a small bowl, sprinkle the gelatin evenly over the cold water and let stand until softened, 5 minutes.
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2
Make the custards In a medium saucepan, bring the cream to a simmer over moderate heat.
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3
Meanwhile, in a small heatproof bowl, gently whisk the egg yolks.
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4
Slowly whisk in 1/2 cup of the hot cream, then scrape the yolk mixture into the remaining hot cream.
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5
Add the salt and cook over moderate heat, whisking constantly, until slightly thickened, 3 minutes; dont let the custard boil.
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6
Remove from the heat and whisk in the dissolved gelatin, then whisk in the maple syrup and bourbon.
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7
Make the custards Pour the custard into eight 6-ounce ramekins or glasses and refrigerate overnight.
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8
Make the streusel Preheat the oven to 275.
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9
In a mini food processor, pulse the almonds until coarsely ground.
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10
Add the flour, sugar and salt and pulse a few times to blend.
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11
Add the melted butter and pulse to combine.
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12
Transfer the mixture to a rimmed baking sheet and crumble with your fingers to form clumps.
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13
Spread the clumps in an even layer and bake for about 12 minutes, until starting to dry out.
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14
Using 2 forks, toss the mixture once, then bake for 5 minutes longer, until lightly golden.
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15
Make the streusel Increase the oven temperature to 350.
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16
Break up the streusel into crumbs.
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17
Bake the crumbs for about 3 minutes longer, until golden brown and crisp.
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18
Stir in the orange zest and let cool completely.
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19
Make the streusel Top the custards with the streusel and serve right away.
