✓ Gather all ingredients and measure precisely; accuracy prevents a runny custard.

✓ Slice the strawberries thinly, about ¼‑inch wide, and set aside on a plate.

✓ In a medium bowl, whisk together sugar, cornstarch, and egg yolks until the mixture turns pale and slightly thickened.

✓ Warm the heavy cream and milk together in a saucepan over medium heat until small bubbles form around the rim, about 80°C / 175°F.

✓ Gradually pour the hot cream‑milk mixture into the egg‑yolk bowl while whisking constantly; the mixture should become glossy and uniform.

✓ Return the combined mixture to the saucepan and cook over medium‑low heat, stirring with a silicone spatula in a figure‑eight motion.

✓ Continue stirring until the custard thickens and coats the back of the spoon, about 5‑7 minutes; you will see a faint steam and the surface will appear velvety.

✓ Remove the saucepan from heat and stir in the vanilla extract; the custard will emit a fragrant aroma.

✓ Strain the custard through a fine‑mesh sieve into a clean bowl to eliminate any cooked egg bits, ensuring a silk‑smooth texture.

✓ Cover the surface of the custard directly with plastic wrap to prevent a skin from forming; chill in the refrigerator for at least 30 minutes.

✓ Once chilled, gently fold the sliced strawberries into the custard, distributing them evenly so each bite receives fruit.

✓ If using rose petals, arrange a few on top of the custard for an elegant finish.

✓ Transfer the mixture into individual serving glasses or a large serving bowl, smoothing the top with a spatula.

✓ Re‑cover and refrigerate for an additional 1‑2 hours to allow flavors to meld and the custard to set fully.

✓ When ready to serve, check that the custard surface shimmers slightly and the strawberries are firm yet juicy.

✓ Garnish with a fresh strawberry half or an extra rose petal if desired, then present immediately.