Preheat oven to 375F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
Preheat oven to 325F.
Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
Sprinkle praline over custards.
Special equipment: 4 3/4-cup ramekins or custard cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 798 (68%)|
|Amt Per Serving||% DV|
|Total Fat 88.7g||118 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 2639.6mg||812 %|
|Sodium 136.2mg||5 %|
|Potassium 371.3mg||10 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 62.4g|
|Protein 34.8g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1174
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