Strawberry verrines

1tablespoon + ⅓ cup sugar

2cups whole milk

1vanilla bean, split open and seeds scraped out

2large eggs plus 2 extra yolks

¼cup cornstarch

124-inch store-bought (or homemade) ladyfingers, cut into ½-inch pieces

1. Have on hand eight 1-cup glasses.

2. In a large bowl, combine the strawberries with 2 tablespoons pistachios and 1 tablespoon sugar. Stir gently. Cover and refrigerate.

3. In a saucepan, combine the milk and vanilla seeds and bean. Bring to a simmer and remove from the heat. Cover and set aside for 30 minutes. Strain and keep warm.

4. In a bowl, whisk the eggs, extra yolks, and remaining ⅓ cup sugar until light. Whisk in the cornstarch. Continue beating while you slowly pour in the warm milk.

5. Return the mixture to the saucepan. Cook on medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the spoon. Remove from the heat and transfer to a clean bowl. Let the custard cool completely, stirring occasionally to prevent a skin from forming.

6. In each glass, arrange a layer of ladyfingers and a layer of strawberries (reserve ½ cup strawberries for the last layer). Add a layer of custard and finish with the remaining berries. Cover each verrine with plastic wrap. Set on a tray and refrigerate for several hours.

7. Before serving, garnish each verrine with the remaining 1 tablespoon pistachios.