Place egg yolks and sugar in a medium heatproof bowl; beat until fluffy. Place cornstarch and salt in a medium saucepan. Whisk in a splash of milk until smooth, then add the remaining milk. Cook, stirring continually over medium-high heat 5 to 7 minutes until bubbly, then lower heat a bit, continuing to cook a few minutes longer until thickened. Remove from heat.
Whisk a few tablespoons of the hot milk mixture into bowl with egg yolks to temper, then slowly whisk in the remaining milk. Return mixture to saucepan, gently boiling and stirring for 2 to 4 minutes until thickened. Remove from heat; mix in butter and almond extract. Transfer to an airtight container and chill in fridge for 4 hours. When ready to serve, spoon into bowls and top with cherries and almonds. For an even more decadent dessert, drizzle amaretto liqueur on top.
Per serving: 357 calories, 20 grams fat (7 grams saturated fat), 37 grams total carbohydrates, 121 milligrams sodium, 119 milligrams cholesterol, 3 grams fiber, 10 grams protein.
