|Milk||1 Cup (16 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs)|
Scald milk in double boiler; stir into egg yolks gradu- ally, stirring well.
Add salt and 1/2 cup syrup.
Cook in double boiler over hot water, stirring constantly, for about 10 minutes or until custard coats spoon.
Remove from heat; cool to room temperature.
Cut cake to line bottom and side of serving bowl.
Combine coffee, 1 1/2 tablespoons syrup and vanilla;pour over cake.
Let stand for 15 minutes; pour, cus-tard over cake.
Chill for at least 2 hours.
Garnish with whipped cream and strawberries.