Place 6-1/2 cup (125 mL) ramekins into a 13 x 9 inch (3 L) baking pan; set aside.
In a bowl with pour spout or 4 cup (1 L) glass measuring cup, whisk together whipping cream, eggs, sugar, orange rind and almond extract. Pour mixture evenly among ramekins and place baking pan into preheated 350ºF oven. Fill pan halfway up the sides with boiling water. Bake for about 35 minutes or until sides are set and centre is still slightly jiggly.
Carefully remove pan from oven and using tongs lift each ramekin out of the water and place on cooking rack. Let cool for about 2 hours or until room temperature. Cover and refrigerate ramekins for at least 4 hours or until cold.
Topping: In a small bowl, stir together sugar and cinnamon. Using a paper towel, gently pat moisture off top of each brûleé. Evenly sprinkle 2 tsp of the mixture over top of each creme brûleé. Holding kitchen torch about 3" from custard, caramelize sugar moving back and forth until sugar is melted and light golden brown. Serve immediately or refrigerate for up to 4 hours to chill custard again. When ready to serve, garnish with slivered or toasted almonds.