In a small saucepan or skillet melt the butter over low heat. Stir in the nuts and Steviva. Cook and stir constantly just until the almonds begin to brown. Remove from the heat immediately to keep the nuts from getting too brown.
Heat the cream just to a simmer; cool slightly (I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling). In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-30 minutes or until a knife inserted into center comes out clean. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned. Chill 1 hour. Prepare the topping and sprinkle over each cup. Chill at least 4 hours before serving.