8 large strawberries, hulled and quartered
2 large eggs
4 tablespoons turbinado sugar, plus more for sprinkling
3 tablespoons almond meal
½ cup heavy cream
¼ cup milk
¼ teaspoon almond extract
Preheat the oven to 425 F. Place the baking rack in the middle of the oven.
Butter 4 (4-ounce) ramekins. Divide the strawberries among the ramekins.
In a large bowl, whisk the eggs and sugar together until smooth. Add the rest of the ingredients and whisk again to combine. Pour the custard mixture equally over the strawberries in the ramekins. Sprinkle with turbinado sugar.
At the time of baking, lower the oven temperature to 375 F. Place the ramekins on the oven rack and bake until set and golden, 20 to 25 minutes. Remove from the oven and let cool on a rack.
Enjoy at room temperature or cold.