Almond Cream With Strawberry Sauce
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Frozen strawberries in syrup||10 Ounce, partially thawed and undrained (1 Package)|
Combine the sugar, cornstarch, and salt in a medium-size heavy saucepan.
Gradually stir in the milk, then the half-and-half.
Cook over moderate heat, stirring constantly, until the mixture boils about 10 minutes then boil, uncovered, for 1 minute.
Remove from the heat, let cool for 5 minutes, then stir in the almond extract.
Pour into 6 to 8 individual serv-ing dishes, let cool for 15 minutes, then cover with plastic food wrap and refrigerate for at least 3 hours.
Meanwhile, puree the strawberries in a food processor or an electric blender about 30 seconds.
Pour into a small sauceboat, cover with plastic food wrap, and refrigerate until ready to serve.