Creme Anglaise with Brown Sugared Strawberries

3 cups halved strawberries
1/3 cup packed brown sugar
1/4 cup sugar
1/4 tsp. salt
2 large eggs
2 cups whole milk
1 tsp. vanilla extract
1/8 tsp. almond extract

Combine strawberries and brown sugar; let stand at room temperature 30 minutes.
Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.

Heat milk in a small, heavy saucepan over medium-high heat to 180° or until
tiny bubbles form around edge (do not boil). Gradually add milk to egg
mixture, stirring constantly with a whisk. Return milk mixture to pan; cook
over medium-low heat 5 minutes or until slightly thick and mixture
coats the back of a spoon, stirring constantly. Remove from heat; stir in
extracts. Serve warm or chilled over strawberries. Garnish with mint, if desired.