caramel baked custards

1/2 cup flaked almonds, toasted
2 cups water
1 cup sugar
2 cups milk
4 eggs, lightly beaten
1 tsp cornflour

1. Preheat oven to 160C. Line an oven tray with baking paper and spread out almonds. Put water and sugar in a heavy based pan over a medium heat and stir until sugar is dissolved. Bring to boil and simmer, without stirring but swirling the pan occaisionally, for 12-15 mins until mixture turns a dark caramel colour.
2. Pour half the caramel over almonds. Stand in a cool, dry place for 15 mins to set as toffee. Add milk to remaining caramel and stir over a low heat until caramel is dissolved into milk. Remove pan from heat and stand until mixture is lukewarm.
3. Beat eggs and cornflour in a bowl unti lwell combined. Add milk mixture and whisk to combine. Pour custard evenly into 4 x 3/4 cup oven proof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 20-25 mins or until just set.
4. Break toffee into pieces, put in a thick plastic bag and hit with a rolling pin until crushed. Top each custard with toffee.