1. In a stainless steel or Pyrex bowl, whisk together egg yolks and salt. Reserve.
2. Heat milk in a saucepan over medium heat for about 5 minutes, or until hot. Pour gradually over egg mixture, whisking constantly.
3. Transfer mixture to saucepan and cook over low heat, stirring regularly, for 2 to 3 minutes, or until mixture has thickened and coats the back of a spoon. Remove from heat.
4. Place butterscotch chips in a second stainless steel or Pyrex bowl. Filter milk mixture through a fine strainer onto butterscotch chips. Stir until the chips have melted completely. Add vanilla and stir. Allow mixture to cool at room temperature for 30 minutes.
5. In a large bowl, whip cream with an electric beater until firm peaks form. Using a spatula, fold (gently lift to incorporate) about one third of whipped cream into butterscotch mixture. Incorporate remaining whipped cream in the same manner, until the mixture becomes even in colour.
6. Coarsely chop half of toffee chocolate and add to butterscotch mixture. Add pecans and gently combine. Divide mixture among chocolate cups and refrigerate for 1 hour. Decorate cups with remaining chocolate, cut in chunks, as well as with pecans and quarter strawberries.

Variation: Replace butterscotch chips with bittersweet chocolate and crunchy toffee bars with almond chocolate.