In a saucepan, bring cream, Amaretto, and almond extract to a boil.
Meanwhile, whisk egg yolks with 1/2 cup granulated sugar. Slowly whisk the hot cream into the egg yolk mixture until well blended.
Place 6 to 8 shallow individual 6 to 8-ounce baking dishes in a large baking or roasting pan.
Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.
Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust the baking time, depending on the size/depth of the baking dishes.
Cool the creme brulee then chill for about 4 to 6 hours or overnight.
Sprinkle each creme brulee with 2 to 3 teaspoons of sugar.
Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.
Top each creme brulee with a sprig of mint and sliced toasted almonds if desired.