For Caramel: Put a pan in stove. Add 3-4 spoons of sugar. Let it heat on slow flame till it turns golden brown. Keep stirring to avoid burning the sugar. Now carefully take the thick syrup and flatten it on a greased steel plate. Let it cool and it will turn into a crystal-like texture. Keep aside!
Add milk in a deep pan and switch on the heat. Spare 1/2 cup of milk to gelatin. Add 2-3 pinch of gelatin in the cold milk and keep it aside.
Add custard powder in the cold milk and milk thoroughly to avoid lumps.
Now add this custard mixture in the boiling milk while continously stirring. Add sugar at this point and keep the flame low.
Add gelatine mix after a few minutes. Bring the mixture to a boil.
Pour the mixture in glass/ steel moulds and let them rest till it comes to room temperature.
Refrigerate the moulds for 3-4 hours until set.
While demoulding, put the moulds in warm water for a few minutes and slide the sides with a thin knife and put upside down on a plate. (Be careful here)
Garnish with strawberries and caramel chunks.
