Prepare the Strawberries:

Toss diced strawberries with 2 tbsp sugar and let sit for 30 minutes to release their natural juices.

Heat the Milk & Cream:

In a saucepan over medium heat, combine heavy cream, whole milk, half of the sugar, salt, and vanilla bean seeds (including the pod).

Bring just to a gentle boil, then remove from heat.

Temper the Egg Yolks:

In a separate bowl, whisk together egg yolks and remaining sugar until smooth.

Gradually pour the hot milk mixture into the yolks, whisking constantly to prevent scrambling.

Cook the Custard:

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