Pour sugar into 9-inc round cake pan. Place cake pan over medium heat. Cook 6 minutes or until sugar is dissolved and golden, shaking cake pan occasionally with tongs. Immediately remove from heat; set aside.
Place eggs in a medium bowl; stir with a whisk. Stir in ¼ cup almonds. Pour mixture into prepared cake pan; cover with foil, place in a large shallow roasting pan. Add water to roasting to a depth of 1-inch. Place roasting pan in oven and bake for 55 minutes or until a knife inserted in center comes out clean.
Remove cake pan from water; place on a wire rack. Remove foil. Let cool on cake pan 30 minutes. Loosen edges with a knife or rubber spatula. Place a serving place upside down on top of cake pan; invert custard onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds if desired.
