Perfect Summer Dessert: Fresh Strawberries With Almond Creme Anglaise

What’s better than strawberries and cream!

Mark Bittman provides a wonderful alternative to the traditional vanilla-flavored custard in this week’s Dining section in the New York Times.  I’ve included the recipe below but don’t skip the article — Strawberries, Coddled.   It provides some great tips on cooking the sauce.

Hopefully, my local market in the Berkshires will have some beautiful strawberries so that I can try the recipe this weekend!

Fresh Strawberries With Almond Crème Anglaise
Mark Bittman

  • 3/4 cup chopped almonds plus 1/2 cup lightly toasted slivered almonds
  • 1 cup milk
  • 1 cup cream
  • 1/2 cup sugar
  • 4 egg yolks
  • 6 to 8 cups strawberries, washed, hulled and quartered

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.

6 to 8 servings.

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