In 1-quart saucepan, heat milk to simmering; remove from heat. In medium bowl, beat egg yolks and 1/4 cup of the sugar with whisk. Sift cornstarch over mixture; beat with whisk until well blended. Stir in 1/2 cup warm milk. Slowly pour egg mixture into pan, stirring constantly. Heat to boiling over medium-high heat; cook and stir 4 to 5 minutes until thickened. Remove from heat; stir in vanilla and almond extract. Pour pudding into clean medium bowl; place plastic wrap directly on surface of pudding. Refrigerate 30 minutes.