Place about two inches of water in a pot on medium heat.
Note: Enough water for the double boiler to sit in.
Place the eggs in the double boiler insert. Then place into the pot with water.
Beat eggs thoroughly in the double boiler.
Mix the milk and almond extract and set aside.
Combine the flour, sugar and salt. Set aside.
Add the cream to the eggs, stirring constantly with a whisk. Mix well.
Remove the double boiler with the cream from the heat. Do not let the cream curdle.
Leave the water in the bottom pan to reach boiling point.
Add the flour mixture to the cream mixture. Mix well.
Return the top pot with the mixture to the bottom pan with the boiling water.
Cook over hot water, stirring constantly until mixture coats whisk and is slightly thickened.
Remove from hot water at once and pour the mixture into ramekins.
You’ll have enough mixture for three ramekins.
Let the custard cool, then chill.
Garnish with almonds and a sprinkle of cinnamon before serving.