For Topping: Preheat oven to 375ºF. Arrange almonds in single layer on parchment-lined baking sheet.
Bake 5 minutes or until lightly toasted. Sprinkle nuts with sugar. Bake 5-7 minutes, or until sugar begins to caramelize, stirring occasionally. Remove from oven and cool.
Transfer mixture to food processor; add cinnamon and pulse until finely chopped.
For Custard: Combine half & half, cinnamon, lemon zest and ½-cup sugar in a small saucepan. Simmer mixture on medium heat until 180ºF. Remove pan from heat.
Whisk egg yolks and remaining sugar in medium bowl.
Pour 1 cup of hot half mixture into the egg yolks. Whisk vigorously to temper the yolks. Pour mixture back into saucepan, whisking constantly to avoid scrambling the eggs.
Cook 4-5 min. on medium heat until slightly thickened and mixture coats the back of a spoon.
Strain mixture through fine mesh strainer into a shallow baking dish; keep warm.
For Pasta: Meanwhile bring water, sugar, orange zest, star anise and cinnamon to a boil in large pot.
Add pasta; cook 4 minutes, stirring occasionally. Drain and immediately combine pasta with custard in baking dish until fully coated.
Gently press pasta into dish; cover with plastic wrap and cool to room temperature.
Gently warm and sprinkle with topping before serving.
