Vanilla Cream

1

One day before or 5 hours before serving, preheat the oven

Place 8 individual ramekins in a baking dish

2

In a medium saucepan, whisk together the cream and sugar; cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm

Remove the saucepan from the heat and add 2 tablespoons of vanilla extract

3

In a medium bowl, beat the egg yolks until they're well mixed but not frothy

Gradually add the warm cream mixture, whisking constantly

4

Strain the mixture through a fine-mesh sieve into a bowl with capacity for 4 cups

Pour the mixture into ramekins

5

Place the ramekins in the baking dish and add hot water to reach approximately 1 cm around each ramekin

6

Bake for 25-30 minutes or until the mixture is firm on the edges (gently turn the ramekins; the edges will be set and the center soft)

7

Immediately remove the ramekins from the water and let cool for 30 minutes; refrigerate each one covered with plastic wrap or aluminum foil, for about 4 hours

8

To serve, cover each one with a little whipped cream if desired, and finish with a few rasps of chocolate.