In a small saucepan combine milk and chocolate pieces. Cook and stir over low heat till chocolate melts.
Combine eggs, sugar, and almond extract; gradually add chocolate mixture, beating with an electric mixer on low speed or a rotary beater just till smooth.
Place six 6-ounce custard cups in a 13x9x2-inch baking pan; set pan on an oven rack. Divide the chocolate mixture among the 6 custard cups.
Pour boiling water into baking pan around custard cups to a depth of 1 inch. Bake in a 325° oven for 40 to 45 minutes or till a knife inserted near centers comes out clean.
Serve custards warm or chilled.