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 160 C. Line an oven tray with baking paper and spread with almonds. Put water and sugar ina heavy-based pan over a med-high heat and stir til sugar is dissolved. Bring to boil and simmer without stirring but swirling the pan occaisionally for 12-15 mins until mix turns a dark caramel colour.
2. Pour half the caramel over the 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 mix is lukewarm.
3. Beat eggs and cornflour in a bowl until well combined. Add milk mix and whisk to combine. Pour custard evenly into 4 x 3/4 cup ovenproof dishes. Put dishes in a deep baking dish filled with enough boiling water to come halfway up sides of dishes. Bake for 10-25 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.