Crème Anglaise with Brown-Sugared Strawberries

Ingredients

• 0.1 teaspoon almond extract 
• 0.3 cup brown sugar packed
• 2 large eggs 
• 0.3 cup granulated sugar 
• 4 servings mint sprigs fresh
• 0.3 teaspoon salt 
• 3 cups strawberries halved
• 1 teaspoon vanilla extract 
• 2 cups milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

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 or until tiny bubbles form around 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 slightly thick and mixture coats the back of a spoon, stirring constantly.
4. Remove from heat; stir in extracts.
5. Serve warm or chilled over strawberries.
6. Garnish with mint, if desired.