Scalloped strawberries with rosemary honey

Clean the strawberries and leave them whole. Marinate them in honey with a dash of ground pepper and rosemary (this can be done a day in advance).

Heat the milk and whipped cream without cooking and let the vanilla pod infuse for 10 minutes. Scrape out the seeds and stir in the cream mixture.

Stir in the sugar and 2 tablespoons of the cream liquid through the egg yolks. Add this to the milk and cream and let it bind without cooking.

Pour the mixture into a cold dish and allow to cool slightly (may be a day in advance).

Beat the whipped cream just before use, place the strawberries with the convex side up in the dishes.

Spoon the sauce over it, sprinkle very thin powdered sugar and put the dish under a hot oven grill or use a crème brûlée burner until the sauce is very lightly colored.