Strawberry gratin

1. Sift together the flour, cornflour and sugar into a small bowl.
2. Beat the egg and egg yolk together until light in colour and fluffy. Add dry ingredients slowly and beat again until pale and fluffy.
3. Scald the milk in a small stainless steel, heavy-based saucepan. Gradually add half of it to the egg and flour mixture, whisking constantly. Add this mixture to remaining milk in saucepan, and cook over a very low heat, whisking continuously. When the mixture bubbles and thickens, remove from heat and continue whisking for 1 minute. Transfer to a bowl and stir in vanilla and butter. Place in the fridge until well chilled.
4. Heat the grill of your oven until extremely hot. Fold cream cheese into custard and divide between four 10 cm ovenproof gratin dishes or 1 large gratin dish, and press strawberries into the custard. Dust generously with sifted icing sugar.
5. Place gratin dishes on a baking tray and grill tops until well browned (about 2 minutes). Leave to cool for a minute before serving.