For the custard:

1. Preheat the oven to 300ºF.
2. Have ready a baking tray with 6 individual ramekins.
3. In a large bowl stir the egg yolks to blend. Reserve.
4. In a medium saucepan heat caramelized white chocolate, cream and milk. Let it boil for 1 minute, stirring constantly.
5. Slowly add this mixture to the egg yolks, whisking constantly and quickly to prevent curdling. Mix until well blended. Sieve the mixture into the ramekins, dividing evenly.
6. Put the baking tray in the oven, and fill with 1 inch of hot water. Bake the custards until slightly jiggly, about 30 minutes.
7. Let cool five minutes, and then cover with plastic wrap, letting it completely touch the top of the custards, to prevent a skin from forming. Refrigerate until cold, about 4 hours.
8. Can be kept covered, in the refrigerator, for a few days.
9. To serve, spoon some whipped cream on top of each custard, grate some zest over it and sprinkle with sliced almonds.

For the flavored cream:

1. In a bowl beat cream until beginning to thicken.
2. Add liqueur or vanilla and beat to desired consistency.
3. Keep refrigerated, covered.