In a blender, combine 1/2 of the skim milk, sugar and ginger. Cover and blend mixtuire until smooth.
Combine beaten egg and other portion of the milk in a heavy saucepan. Add
ginger mixture from blender. Cook over medium heat, stirring frequently, for 10-minutes or until mixture coats spoon. Remove saucepan from heat and stir in vanilla extract.
Quickly ccol custard mixture by placing in a sink with ice water for 1-2 minutes. While custard cools, stir constantly. Pour custard sauce into a bowl and cover bowl with plastic wrap. Refrigerate at least 1-hour (Can be held in refrigerater for up to 24 hrs).
Place strawberries in 6 desert dishes. Spoon custard over berries and sprinkle with slivered almonds.