Prepare Ahead.

1. In a large heat proof bowl, sprinkle the gelatin over 1/2 cup of cold water and let it soften for 5 minutes.

2. Bring the remaining 1 1/4 cups of water to a boil in a small saucepan and add it to the softened gelatin. Stir until it has thoroughly dissolved and becomes clear, then stir in the milk and almond extract. Pour the mixture into a flat 7 1/2" x 12" dish. The custard should be about 1 1/2" thick. Refrigerate for at least 3 to 4 hours, or until the custard is firmly set.

3. Meanwhile make the syrup by combining 2 cups water with 1/2 cup of sugar in a small saucepan. Bring to a boil and cool, then chill in the refrigerator. The syrup will be properly thin as it should be.