Place a pan on the stove over medium heat.

Pour 1 cup of milk into the pan and bring it to a simmer.

Take a mixing bowl and add 3 egg yolks by separating them from the whites.

Sprinkle 3 tbsp of sugar and a pinch of salt over the egg yolks.

Add 1 tsp of vanilla extract for a hint of flavour.

Place a strainer over the bowl and sift 2 tbsp of cornstarch into it.

Use a whisk to combine all the ingredients well until the mixture is smooth.

Gradually pour the hot milk you simmered earlier into the egg mixture while continuously whisking.

Place a pan on the stove over medium-low heat.

Pour the egg yolk mixture into the pan using a strainer to remove any lumps.

Use the whisk to push the remaining milk through the strainer and into the pan below.

Keep stirring the mixture in the pan until it thickens.

Once thickened, remove the pan from heat.

Add 2 tbsp of butter to the custard and stir until it melts and evenly incorporates.

Pour the mixture into a bowl and place a piece of plastic wrap directly over the surface of the pastry cream.

Refrigerate the pastry cream for at least 2 hours to allow it to set properly.

Take a mixing bowl and crack 3 egg yolks into it.

Add 2 tbsp of sugar and 1 cup of heavy cream to the bowl.

Sprinkle 1-2 pinches of salt and 1 tsp of vanilla essence over the mixture.

Whisk to combine all the ingredients.

Set it aside for later use.

Heat a pan over medium temperature and add 1 tbsp of butter to it.

Using a tong, move the butter around the pan until it melts.

Take 6-7 slices of thick bread and dip them into the French toast mixture you prepared earlier.

Soak each slice of bread for 30 seconds on each side.

Place the soaked bread slices on the buttered pan one piece at a time.

Cook for 2-3 minutes on each side of the slices.

Flip the bread slices carefully using a slotted spoon.

Once cooked, remove the pan from the heat and transfer the bread slices to a serving plate.

Take the pastry cream out of the refrigerator and open the plastic wrap.

Give the mixture a good whisk to smooth out any lumps.

Spread a generous amount of pastry cream on each slice of the French toast.

Sprinkle 1 tsp of sugar over the pastry cream on each slice.

Use a kitchen torch to caramelise the sugar or broil on high heat.

Cut a fresh strawberry in half and arrange the slices decoratively on top of the caramelised French toast.