Recipe courtesy of Mark Bittman

Fresh Strawberries with Almond Creme Anglaise

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 to 8 servings.
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3/4 cup chopped almonds

1 cup milk

1 cup cream

1/2 cup sugar

4 egg yolks

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

1/2 cup lightly toasted slivered almonds, for serving


  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.