Instructions: In a medium bowl, beat eggs; blend in milk, sugar, almond extract and salt. Stir in 1 1/2 cups of strawberries. Place 6 oz. custard cups in a 9x13-inch pan on oven rack. Divide custard mixture evenly (cups should be almost full); sprinkle with cinnamon. Pour boiling water into pan around custard cups (about 1-inch deep). Bake at 325 degrees for 50-60 minutes.

Chill: top with whipped cream and remaining strawberries.

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