Recipe for Custard Cup with Strawberries and Whipped Cream

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 40 g of sugar until the mixture turns pale and doubles in volume. Add the cornstarch and mix again. Pour a little hot milk and stir. Off the heat, pour this mixture into the pan of hot milk, stir with a wooden spoon, and continue cooking over low heat until the mixture thickens slightly. Remove the vanilla pod. Pour the cream into ramekins and let cool. Reserve in the fridge. At serving time, add sliced strawberries, 1 teaspoon of brown sugar, and a bit of whipped cream.