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1. Preheat oven to 350°.
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2. Caramelize 1 cup sugar in a heavy skillet over low heat, stirring constantly. (Do not brown or sugar will become bitter.)
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3. Prepare an 8- quart ovenproof mold, or an 8 by 11-inch pan, by heating it in the oven for a few minutes. (This prevents the sugar syrup from cracking.)
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4. Pour caramelized sugar into the mold or pan, coating all sides. Set aside.
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5. In a large pot, scald milk and cool slightly.
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6. In a medium-sized bowl, beat eggs, add remaining ½ cup sugar, salt, and vanilla extract, and beat well. Slowly stir in milk. Pour mixture into coated mold.
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7. Place mold in a pan containing 1 inch hot water and bake for about 1 hour, or until a knife inserted near center comes out clean.
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8. Remove from oven, cool, and refrigerate several hours before serving. Invert on a chilled platter and unmold, spooning syrup over custard. Sprinkle almonds on top.
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