Fresh Strawberries With Almond Creme Anglaise
"What more can I say? Don't know where I got it from, but it's sure yummy!"
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 3⁄4 cup almonds, chopped
- 1⁄2 cup almonds, lightly toasted and slivered
- 1 cup milk
- 1 cup cream
- 1⁄2 cup sugar
- 4 egg yolks
- 6 -8 cups strawberries, washed, hulled and quartered
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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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
