Almond Cream

In a saucepan sprinkle gelatin over water. Let stand 1 minute.

Stir in cream and sugar. Cook over medium-low heat for 5 minutes, or until gelatin is dissolved.

Remove from heat. Add hot mixture into eggs a little at a time.

Return all to the pan, stirring constantly. Cook and stir over medium heat, until a thermometer reads 160°F.

DO NOT BOIL! remove from heat. Stir in almond extract.

Pour into dessert dishes. Refrigerate until set.

Add garnish if desired.