Method

1. Place sugar into a saucepan and melt over low heat until melted and caramel in colour.

2. Pour into a flan tin and tilt to cover the whole base. Set aside to harden.

3. Combine the egg yolks, condensed milk, milk and vanilla in a saucepan and simmer over a low heat.

4. Combine cornflour with enough water to make a smooth paste and stirring continuously pour into custard until custard has thickened; cook a few further minutes until mixture has thickened.

5. Strain into flan tin over hardened toffee and cover with foil. Place into steamer. Fit steamer over a pan of lightly simmering water and cook 40-45 minutes or until set. Cool in freezer until cold.

6. Pour sugar into a saucepan and place over medium-low heat until melted, pour onto a baking tray lined with greaseproof paper. Allow to harden and break into shards.

7. Tip out custard onto a serving plate, decorate top with shards of caramel and sliced strawberries.