0.0 – 0 reviews • Strawberry
| Level: |
Easy |
| Total: |
15 min |
| Prep: |
5 min |
| Cook: |
10 min |
| Yield: |
6 to 8 servings. |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
363 |
| Total Fat |
25 g |
| Saturated Fat |
9 g |
| Carbohydrates |
30 g |
| Dietary Fiber |
5 g |
| Sugar |
22 g |
| Protein |
8 g |
| Cholesterol |
117 mg |
| Sodium |
29 mg |
