Creme Brulee Napoleons with Fresh Strawberries

2 quarts heavy cream
1 pint milk
2 pounds egg yolks
14 oz. granulated sugar
2 Tbsp. vanilla extract
8 oz. dark brown sugar

Napoleon Pastry:
10 oz. granulated sugar
6 oz. ground toasted almonds
24 sheets frozen phyllo dough, thawed
8 oz. unsalted butter, melted

Strawberry Sauce:
12 oz.

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