In a 1-quart saucepan place the yolks, water, almond extract, flour and 3 tablespoons of the cornstarch. Add 1 tablespoon of the sugar.
This recipe serves 4 to 5 as a dessert.
Comments: The cook who thought up this one must be credited with being very, very clever. The dish goes back many generations in China and is popular at formal banquets in Hong Kong because Westeners are so used to having a sweet dessert.
It is not complex to prepare and it is a great deal of fun to serve.