Whisk the egg yolks, sugar, and pinch of salt until thick and pale yellow. Drizzle the hot milk into the bowl while whisking. This will temper the eggs, or slowly heat them so they don’t scramble. When all of the milk has been added, pour the mixture back into the pan and cook over medium high heat until it starts to thicken and reaches a temperature of 170 degrees F on an instant read thermometer. (If you don’t have a thermometer, check that it’s cooked all the way by dipping a wooden spoon into the sauce. It should coat the back and you should be able to draw a finger through it.) Pour through a fine mesh sieve to remove any bits of egg that may have cooked. Add the vanilla and almond. Cover and chill until very cold.
Place the peeled peach halves on a baking sheet. Sprinkle each half evenly with 1 tsp. of raw sugar. Using a kitchen torch, caramelize the sugar. Alternatively, you can caramelize the sugar all at once under a broiler. Be careful, the sugar will melt quickly!
To Serve: Spoon about 1/4 cup of the sauce into small serving bowls. (You will have some extra creme anglaise, but I’m sure you’ll find a use for it. :) Add a peach half to each bowl and serve immediately.
Notes
The sauce can be made ahead and kept for about a week.