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

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Instructions

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.