Preheat the oven to 325 (F).

Pour 2 cups heavy cream into a medium, heavy bottomed sauce pan. Use the tip of a sharp knife to scrape the vanilla beans from the inside of the pod into the cream; throw the vanilla bean pods into the cream as well. Simmer over medium-low heat until just below boiling, watching carefully to ensure the cream doesn't boil over.

In a medium bowl, whisk together 5 large egg yolks and a slightly mounded 1/3 cup granulated sugar until pale yellow and thick. Set aside.

Once the cream is warm, strain out the pods using a fine mesh strainer and discard. Ladle 1 cup of the warm cream into the egg and sugar mixture, whisking gently. Be careful not to ladle too much cream into the eggs or you'll accidentally scramble them! Once the first cup is added, whisk in the rest of the cream slowly until well combined.

Divide the mixture evenly between six ramekins. Divide 1 cup hulled and halved strawberries between the ramekins — the strawberries should float to the top of the custard, covering most of the custards' surface area. Transfer the ramekins to a rimmed baking sheet. Pour boiling water into the baking sheet until the water comes halfway up the ramekins. Bake for 30 minutes, or until just set. Check on the custards every so often — the custards start to brown, create an aluminum foil tent as a cover.