Split and scrape the vanilla beans, then place them in a saucepan with the milk and cream. Heat over medium, stirring until it comes to a boil, then remove from heat.

Cover the saucepan with plastic wrap and let the mixture steep for 30 minutes.

Whisk the egg yolks with the sugar until pale and creamy.

After removing and scraping the vanilla beans into the infused cream, mix the cream into the egg yolks.

Pour the mixture into shallow baking dishes and place them in a deep baking pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 40 minutes at 250°F (120°C). Remove the ramekins from the oven and let cool before refrigerating overnight.

On the day of serving, sprinkle the tops with light brown sugar and caramelize with a kitchen torch. Garnish with strawberries.