Serve 8 to 10 people.

4 whole eggs
8 egg yolks
4 cups milk boiled
1/2 cup sugar + 2 Tbsps
1 vanilla bean

Caramel

1 cup of sugar
1 cup of water

• Make caramel by boiling water and sugar together until golden brown.
• Pour into a 8 cup ring mold and tilt the mold to coat the sides.

Decoration

1 cup of whipping cream
5 or 6 meringues, crushed
1 lb of large strawberries, sliced and macerated in rum

• Preheat oven to 350°F
• Warm the milk with the vanilla bean and leave to infuse for ?? hour.
• Beat eggs and egg yolks lightly with the sugar
• Add milk and strain, if necessary, into the caramel lined mold
• Cook at 350°F for 40 to 45 minutes (bain marie).
• Cool completely, preferably overnight.
• Turn the custard into a serving dish.
• Whisk the cream until stiff and place half in a pastry bag with a small rosette tube.
• Fold the crushed meringues into the remaining cream and put in the center of the custard.
• Decorate with fresh strawberries and pipe stars of cream over the meringue and cream mixture.
• Serve very cold.