Pour 1 1/2 c of milk into a saucepan. Mix corn starch into remaining milk, reserve.

Bring the milk in the pan to a slow boil, stirring constantly. As soon as it starts to simmer, add the milk with cornstarch, stir well, and simmer, stirring constantly, until it thickens. Remove from heat.

Stir in the extracts, and then the berries. Set aside to cool slightly.

Layer the almond meal on the bottom of a serving dish, spreading out as widely as possible to resemble a crust.

Carefully pour the warm berry mixture into the bowl, trying not to disturb the almond meal. Let cool to room temperature, then chill in the refrigerator.

Serve chilled, with garnish of almonds, berries, or whipped cream, if desired.