Scald cream in top of double boiler.
Beat egg yolks until light colored and thick; add vanilla, the 1/3 cup brown sugar, and salt.
Add the scalded cream.
Return to double boiler and cook over hot water until smooth and about as thick as thin mayonnaise.
Stir constantly so that it will be smooth, and do not over cook or it may curdle.
Chop toasted almonds very fine.
Stir almonds into the custard and pour into an 8-inch round (1-quart) baking dish.
Chill thoroughly.
Two hours before serving, sift remaining brown sugar in an even layer over the entire top of the custard.
You should have an even layer of brown sugar about 3/16 to 1/4 inch thick.
Put under a preheated broiler and watch carefully until the sugar melts in an even glaze.
It takes just a few seconds.
Again chill the dessert.