Recipe for Strawberries with English cream, chocolate, and whipped cream

Preparation: Split the half vanilla pod lengthwise. Scrape out the seeds. Heat the milk with the vanilla seeds and the pod. In a bowl, whisk the egg yolks with 60 g of sugar until the mixture whitens and doubles in volume. Add the cornstarch and whisk again. Pour in a bit of hot milk and stir. Off the heat, pour this mixture into the pot of hot milk, stir with a wooden spoon, and continue cooking over low heat until the mixture thickens slightly. Remove the vanilla pod. Let cool for 30 minutes. Roughly blend the strawberries and fill each glass. Pour the cold custard over. Chill for 30 minutes.

Final touch When serving, add a little whipped cream and chocolate shavings.