1. Pour the heavy cream in a microwave-safe bowl (1 quart.) Cover with a microwave lid and cook on HIGH (1200W) for 30 seconds or until lukewarm. Dissolve water and sugar in a separate 1-quart bowl. Cook on HIGH, uncovered for 2 – 3 minutes, until slightly browned. Swirl bowl so sugar turns deep brown. Pour in cream and mix well with wire whisk. Cool

2. Mix the gelatin and water together in a microwave-safe bowl. Let it sit for 1 – 2 minutes and cook on HIGH for 10 seconds.

3. Mix the egg yokes, sugar, vanilla extract, and 2 tablespoons milk (part of 1 cup milk) in a heat proof bowl (1 1/2 quart.) Place the bowl over boiling water and beat until contents are creamy and white. Stir in the gelatin mixture.

4. Stir in the half & half and remaining milk. Place the bottom of bowl in ice water and whisk until thick. Pour into 4 separate glasses and refrigerate.

5. Top with caramel sauce and garnish with fruits.

* When using plastic wrap as a cover, poke a hole in the center to release the steam.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.