Combine eggs and sugar in top of a double boiler; beat well. Add flour, stirring until smooth. Gradually stir in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon, 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla.
Pour mixture into six 6-ounce custard cups. Cover and chill thoroughly. Before serving, sprinkle with almonds, if desired.