Almond Flan

• 1/2 cup plus 2/3 cup sugar
• 2 tablespoons water
• 4 cups half-and-half
• 6 ounces blanched whole almonds (about 3/4 cup), toasted and finely ground
• Pinch of salt
• 3 large whole eggs
• 6 large egg yolks
• 3 tablespoons amaretto

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.

sugar, water, almonds, salt, eggs, egg yolks, amaretto

Taken from www.epicurious.com/recipes/food/views/almond-flan-392979 (may not work)