Creamy Pudding and Hot Custard

Preheat the oven to medium temperature

Place the milk in a saucepan and bring it to a simmer over low heat

In a bowl, whisk together the eggs, yolks, sugar, salt, and vanilla until smooth but not frothy

When bubbles form around the edges of the milk, remove about one-third of it and add it to the egg mixture

Whisk until combined, then return the remaining milk to the saucepan and whisk again

Pour the custard into a refractory dish and place it in a larger baking dish filled with water

Bake for 40 minutes

Check if done by inserting a knife near the center; if clean and shiny, remove from the oven

Let cool slightly, then top with fresh strawberries that have been soaking in kirsch syrup for about 30 minutes

Finish with a layer of creamy pudding

As a final touch, drizzle with a little more kirsch

Serve immediately