Dessert in a Cup

In a saucepan over low heat, place the sugar, stir nonstop until it dissolves and turns into caramel, then add the water and keep stirring nontop, stir for about 1 to 2 minutes.

Transfer the caramel to a bowl and set aside until it reaches room temperature. If the caramel is a bit hard once it reaches room temperature, add some hot water to make it more liquid. 

In a saucepan, place the condensed milk, add the corn starch and mix well until combined. Add one egg yolk, the vanilla essence and the milk, turn the heat on medium to low, mix until it thickens.

Turn off the heat and add the table cream, mix until combined. 

Transfer this cream to a bowl, spread and cover the bowl with plastic wrap touching the cream to keep it from forming a skin, then set aside until it reaches room temperature.

Put some of the caramel syrup in the plastic cups, fill about ¼ of the cup, then put the cream in the cups, fill them all the way to the top. 

With a spoon, spread the cream for a flat surface.

Let the cups chill in the fridge for at least 6 hours.

Serve.