Pour cream and milk into medium saucepan. Add vanilla bean and heat just to boiling.

Whisk egg yolks and sugar in top of double boiler over simmering water 3-4 minutes. Slowly pour in hot cream mixture while whisking constantly. Add vanilla bean. Cook custard, stirring constantly, over simmering water until thermometer registers 170 degrees and custard is thick enough to coat back of spoon. Do not allow to boil.

Strain custard through sieve into mixing bowl. Scrape seeds from vanilla bean into custard and discard pod. Stir in almond extract and salt. Let custard cool to room temperature, then refrigerate covered at least 3 hours or overnight.

Just before serving, spoon custard into dessert bowls and arrange strawberries on top. Sprinkle with almonds and serve at once.