4 eggs
2 1/3 c. milk
1/2 c. sugar
1/2 tsp. almond extract
2 c. fresh sliced or frozen sliced strawberries, thawed
Ground cinnamon
Whipped cream

In medium mixing bowl lightly beat eggs. Stir in milk, sugar and almond extract. Stir in 1 1/2 cups strawberries.

Place 6 ounce custard cups in 13x9x2 inch baking pan on an oven rack. Divide custard into cups. Sprinkle with cinnamon. Pour boiling water into pan up to 1 inch.

Bake at 325 degrees for 50 or 60 minutes or until knife comes out clean. Chill well, dollop with whipped cream and garnish with remaining strawberries. Serves 6.