Preheat oven to 325°F.

Place the strawberries in a saucepan and sprinkle about 1 tablespoon of the granulated sugar over it. Set over low heat, cover and bring to a simmer. Uncover and continue to cook until a sauce has formed and the strawberries are tender, about 5 to 8 minutes. Allow to cool slightly. You can leave the strawberry sauce chunky or pass an immersion blender through it to make it smooth.

Whisk in the cream and strawberry milk into the strawberry sauce and return to the heat. Cook until just scalded but not boiling; remove from heat.

In a large bowl, whisk together the eggs and remaining granulated sugar until thick and pale in color. Stir in the vanilla. Slowly whisk in the warmed cream mixture into the eggs until well incorporated. Place 6 deep ramekins or 8 shallow into a large roasting pan with high sides. Fill the ramekins with the custard and then fill the roasting pan with hot water until it reaches out halfway up the sides of the ramekins. Bake until the custard has set around the edges but still somewhat wobbly in the center, about 45 mins to 1 hour.

Remove from the oven and allow to cool to room temperature. Wrap each in plastic and chill in the fridge for at least 3 hours or overnight.

Top each with a tablespoon or two of the turbinado sugar and then melt and brown the sugar with a small kitchen torch. Top with fresh whipped cream and a fresh strawberry half, if desired. Serve immediately and enjoy!