Cut the vanilla pod lengthwise and scrape out the pulp with a small kitchen knife. Boil up 3/4 l milk, 1 pinch of salt, vanilla pulp and vanilla pod.
Stir 1/4 l milk, 125 g sugar, starch and egg yolk until smooth. Remove the vanilla pod from the milk. Pour the starch mixture into the boiling milk with a whisk while stirring.
Continue to simmer for 3-4 minutes at low heat, stirring continuously. This makes the starch sticky, binds the vanilla milk and prevents the egg yolks from coagulating.
Rinse a pudding or ring cake mould (approx. 1 l capacity) with cold water. Pour in the cream and place the foil directly on the surface so that no skin is formed. Let it cool down and at least
Chill for 4 hours.
Defrost frozen strawberries, wash, clean and chop fresh strawberries. Puree strawberries, lemon juice and 1-2 tbsp. sugar. If necessary, pass through a sieve.
Dip the pudding mould into warm water shortly to just below the rim. Place a large plate on the mould, press them against each other, turn them over and thus turn the pudding over. Remove the mould. Add strawberry sauce.