In a medium saucepan, whisk together 2 tablespoons all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon kosher salt until well combined. Whisk in 2 large egg yolks, then whisk in 1 cup of heavy cream. Heat the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency and can coat the back of a spoon. Stir in 1/4 teaspoon almond extract, and transfer to a bowl. Cover with plastic wrap, pressing the plastic wrap directly against the surface of the cream. Refrigerate for at least 1 hour, but preferably overnight.