Fresh Strawberries With Almond Creme Anglaise

1. 1

   Put chopped almonds in a medium saucepan over medium heat.

2. 2

   Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.

3. 3

   Add milk, cream, sugar and egg yolks, and whisk well to combine.

4. 4

   Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon.

5. 5

   Do not let it boil.

6. 6

   While sauce is still hot, strain it through a sieve and let cool a bit.

7. 7

   To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds.

8. 8

   Sauce will keep, tightly covered, in refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.