In your medium-sized saucepan, combine 1 3/4 cups of milk with the granulated sugar. Warm over medium-low heat and stir every now and then until the sugar is gone.

In a small bowl, whisk together the remaining 1/4 cup of milk with the cornstarch until smooth.

Gradually whisk the cornstarch mixture into the warmed milk and sugar mixture. Keep cooking over medium-low heat and whisking the mixture all the time until it gets thicker and starts to bubble.

Remove from heat and stir in the vanilla extract and pink food coloring until you achieve your desired hue of Tubby Custard.

If you prefer a smoother texture, transfer the mixture to a blender and blend until silky smooth.

Pour the custard into dessert bowls and allow it to cool slightly. For a firmer texture, refrigerate for 1-2 hours.

Garnish with fresh diced strawberries before serving.