Roughly chop the chocolate coating. Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, cream and vanilla pulp to the boil in a saucepan. Remove from the heat and dissolve the couverture in it, stirring constantly. Beat the eggs, egg yolks and sugar with the whisk of the hand mixer until creamy white.
Pour in chocolate milk while stirring constantly and then pour through a fine sieve. Rinse four small ovenproof moulds with cold water. Pour the egg and chocolate milk into the moulds. Place small ramekins in an ovenproof casserole dish filled with hot water to a height of approx. 3 cm and place in a preheated oven (electric range: 175 °C/gas: level 2) for 40-50 minutes. In the meantime defrost the strawberries. Pour into a tall mixing bowl. Add lemon juice and vanilla sugar and puree. Take the ramekins out of the oven. Dust with icing sugar as desired and serve decorated with sliced chocolate coating.
In the meantime defrost the strawberries. Pour into a tall mixing bowl. Add lemon juice and vanilla sugar and puree. Take the ramekins out of the oven. Dust with icing sugar as desired and serve decorated with sliced chocolate coating. Add strawberry sauce extra