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.