Crème Anglaise with Brown-Sugared Strawberries

Courtesy of Leslie Horn

3 c. halved strawberries
1/3 c. packed brown sugar
1/4 c. granulated sugar
1/4 t. salt
2 large eggs
2 c. whole milk
1 t. vanilla extract
1/8 t. almond extract
fresh mint sprigs, for garnish

1. Combine strawberries and brown sugar; let stand at room temperature 30 minutes.
2. Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.
3. Heat milk in a small, heavy saucepan over medium-high heat to 180 degrees, or until tiny bubbles form around the edge (do not boil). Gradually add milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until a lightly thick mixture coats the back of a spoon, stirring constantly. Remove from heat, stir in extracts. Strain through a fine sieve. Serve warm or chilled over strawberries. Garnish with mint, if desired.
Yield: 4 servings