Recipe courtesy of Mark Bittman
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Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
6 to 8 servings.
Level:
Easy

Ingredients

Directions

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

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.

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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