Step 1

In a medium sized pot add 4/5th of milk, sugar, salt, vanilla extract and ground cardamom. Mix until incorporated and bring to a full boil, then take off the heat.

Step 2

Whip the eggs in a medium sized bowl until completely incorporated, add the rest of the milk and cornstarch. Whisk.

Step 3

Add the hot milk a little at a time to the bowl while mixing constantly to bring the temperature of the milk down and avoid curdled eggs.

Step 4

Take the custard mixture back into the pot and cook over medium-low heat, mixing constantly, until it thickens and barely simmers (not boil, don’t overcook or it will curdle) about 5 minutes. Divide the mixture into 4 serving bowls and allow to cool completely in the fridge.

Step 5

Slice strawberries and serve custard with fresh strawberries.