Cafe Cake

In a bowl, whisk together the egg yolks, sugar, and vanilla extract

Beat with a fork until it froths

In a saucepan, combine the milk and coffee

Bring to almost a boil

Add the egg yolk mixture slowly, stirring well

Add the cream and stir well

Let it rest for 5 minutes

Remove the foam

Pour into 8 ramekins of 1/2 cup capacity

Bake in a water bath covered with aluminum foil at a low oven temperature (120°C) for 25 minutes, or until almost firm

Remove from the water bath

Remove the foil and let it cool

Cover again and refrigerate

If desired, garnish with whipped cream

Serve in 8 portions.