Ingredients

  • ¾ cup chopped almonds plus 1/2 cup lightly toasted slivered almonds
  • 1 cup milk
  • 1 cup cream
  • ½ cup sugar
  • 4 egg yolks
  • 6 to 8 cups strawberries, washed, hulled and quartered
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      400 calories; 26 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 5 grams dietary fiber; 28 grams sugars; 7 grams protein; 89 milligrams cholesterol; 35 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings

Preparation

  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.

3 minutes

Dining and Cooking