2 1/2 c. heavy cream
6 egg yolks
1 tsp. almond extract
1/2 c. sugar

Beat egg yolks and sugar together over double boiler until pale. Boil the cream and almond extract and pour into egg yolks, whisking as you pour.

Return the mixture over double boiler and continue cooking, stirring constantly until mixture thickens and coats a spoon. Let cool.

Spread some strawberries in a souffle dish and pour the lightly cooled mixture over the strawberries and refrigerate it overnight or at least 5 hours.

Just before serving, sprinkle some sugar over the chilled cream and using a plumber's torch, caramelize the sugar topping.