2 eggs
1 1/2 c. milk
1/2 c. granulated sugar
1/4 tsp. salt
1 tbsp. unflavored gelatin
1/4 c. cold water
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 c. heavy cream, whipped

In double boiler, beat eggs and milk, sugar and salt. Cook over hot, not boiling, water, stirring until custard like. Remove from heat. Soak gelatin in cold water for 5 minutes. Stir gelatin into custard mixture. Cool. Add extracts. Chill mixture. Fold whipped cream into chilled filling.

NOTE: If mixture looks curdled, beat with electric hand mixer. Heat on hot water until thick, stirring often.