Speedy Berry Compote with Almond Milk Custard

Make the Berry Compote

1. Combine the mixed berries, 2 tablespoons of sugar, lemon juice, and 1 teaspoon of cornstarch in a small saucepan over medium heat.
2. Cook for 5 to 7 minutes, stirring gently, until the berries release their juices and the sauce thickens into a glossy, rich compote. Remove from the heat and set aside to cool slightly.

Prepare the Almond Milk Custard

1. In a medium heatproof bowl, whisk together the egg yolks, 3 tablespoons of sugar, 2 tablespoons of cornstarch, and a pinch of salt until smooth and pale.
2. In a separate saucepan, heat the almond milk over medium heat until it is steaming hot and small bubbles form at the edges (do not let it boil vigorously).
3. Slowly pour about half of the hot almond milk into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the eggs.
4. Pour the tempered egg mixture back into the saucepan with the remaining almond milk.
5. Cook over medium-low heat, whisking constantly and scraping the bottom and sides of the pan, until the custard bubbles and thickens noticeably into a silky, pudding-like consistency (about 3 to 4 minutes).
6. Remove from the heat and stir in the vanilla extract.

Assemble and Serve

1. If using flaked almonds, toast them in a dry skillet over medium heat for 2 minutes until lightly golden and fragrant.
2. Divide the warm almond custard among serving glasses or shallow bowls.
3. Spoon the warm or room-temperature berry compote generously over the top, letting the vibrant juices swirl into the pale custard.
4. Scatter toasted flaked almonds over each portion and serve warm or chilled.