Ingredients Jump to Instructions ↓

  1. 3/4 cup chopped almonds

  2. 1 cup milk

  3. 1 cup cream

  4. 1/2 cup sugar

  5. 4 egg yolks

  6. 6 to 8 cups strawberries , washed, hulled and quartered.

  7. 1/2 cup lightly toasted slivered almonds, for serving

Instructions Jump to Ingredients ↑

  1. Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.

  2. Add milk, cream , sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.

  3. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.


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