Use 100 g of crown dough and roll it into a sausage about 1 cm thick and shape it into a ring 18 cm in diameter. Place it on a baking sheet lined with baking paper.
Preheat oven to 180 degrees. Blend the rest of the crown cake batter with the egg until smooth in a food processor. Fill the batter into the crown cake and bake until golden brown, about 8 minutes. Let the cake cool to room temperature.
Split the vanilla pod and scrape out the seeds.
Put 2 dl of milk, the vanilla pod, vanilla seeds, cream and sugar in a pan (the pan should not be more than half full), mix and heat until boiling.
Pour the rest of the milk with the cornstarch into a bowl and whisk lightly. Whisk the egg yolks into the milk and corn mixture.
Dilute two-thirds of the hot liquid in the egg mixture, stirring with a whisk. Then pour the mixture back into the mold. Bring the mixture to a boil and simmer for half a minute, constantly stirring at the bottom of the pan with a whisk so that the cream does not burn.
Remove the vanilla pod once the cream has boiled. Pour the cream into a bowl. Cover the cream with plastic and put it in the fridge.
Spread the cold cream over the crown cake. Cover with strawberries and garnish with greens.