Caramel Custard Dessert

Bring clear serving glasses.

For the caramel, place sugar and water in a medium thick-bottomed pot, stir slightly with a wooden spoon, and heat on medium until sugar turns light golden and caramel forms, then add butter and cream, stir carefully until sauce forms, let it boil for several minutes, and remove from heat.

Distribute a little caramel into the glasses.

For the custard mixture, combine egg yolks, vanilla, sugar, milk, and cornstarch in a medium-sized thick-bottomed pot, stir with a hand whisk until starch dissolves, heat on medium while stirring with a wooden spoon until milk boils and thickens, then add butter and stir until it melts.

Pour custard into glasses over caramel to fill half, add more caramel, then pour remaining custard to fill glasses, distribute remaining caramel, and place glasses in the refrigerator for several hours or overnight.

For serving, garnish the caramel custard with sliced almonds and strawberries, then serve.