Recipe courtesy of Mark Bittman
Fresh Strawberries with Almond Creme Anglaise
- Level: Easy
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 30
- Dietary Fiber
- 5
- Sugar
- 22
- Protein
- 8
- Cholesterol
- 117
- Sodium
- 29
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
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
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.