Almond Creme Anglaise with Galliano Amaretto

My husband was given a glorious bottle of Galliano Amaretto liqueur a few years ago. He has never been able to take to it, it has a very strong almond flavour. Ever since we opened that pretty bottle, I have been looking for other ways to use it. I am sure it would be lovely in a creamy cocktail, but there's so much of it to use!
When I discovered the The Secret Recipe Club and was assigned the the blog Samayal Arai, I was thrilled to see that this delightful page had a recipe I could use the liqueur in. Her recipe Almond Creme Anglaise not only sounds amazing, but tastes just glorious with those bright red strawberries dipped into it. For one, I am addicted to custard, and this creamy anglaise is so smooth, with that slight nutty taste to make it just that little bit fancier. You can use it as a fruit dip instead of chocolate for a lighter option in these warming spring months without feeling too weighed down...yet keeping that satisfying happiness of indulgence.

GALLIANO AMARETTO CREME ANGLAISE (adapted from Samayal Arai)

1/2 cup cream
1/2 cup milk
1/4 cup white sugar
1 1/2 tsp. custard powder
2 egg yolks
1 tbsp. Galliano Amaretto liqueur (or 1/2 tsp almond essence)
Fruit such as strawberries to serve.

Separate the eggs.
Place cream, milk and sugar in a small saucepan. Set the heat on medium and whisk until warm and the sugar begins to dissolve. Add the custard powder and yolks and continue to whisk. Whisk until the custard thickens but be sure not to let it boil as this may curdle the mixture. Remove from heat and set the saucepan in a few inches of cold water so as to cease the cooking process. Cool and add the liqueur to flavour. Serve with strawberries or a fruit of your choice.

NOTES: This recipe makes about 1 cup of creme anglaise. You can toast some almonds before you start the cooking process and add them to the milk and cream mixture at the beginning, removing them at the end, like Samayal Arai did in her recipe for that extra nutty flavour if desired.