Chef Emilio Gervilla, Emilio’s Tapas Bar
1 quart whipping cream
1 tablespoon vanilla extract
1-3/4 cups granulated sugar (approximately)
10 large egg yolks
1 tablespoon shaved semisweet chocolate
Fresh strawberries for garnish
Preheat the oven to 350 degrees. Combine the whipping cream and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring so that the cream does not scorch on the bottom of the pan. Remove from the heat.
In a large bowl, whisk half the sugar with the egg yolks, then add the cream, pouring it slowly and keeping the mixture moving with the whisk.
Sprinkle the shaved chocolate into bottoms of six 8-ounce ramekins and then pour about 3/4 cup of the mixture into each.
Place into a water bath. Bake for 30 minutes or till barely set.
Remove from the oven, leaving the ramekins in the water bath. Let cool to room temperature, then cover and chill, at least 2 hours.
With a paper towel, gently blot any moisture from the surface of the custards. Sift an even layer of sugar over each (about 1 tablespoonful, depending on the diameter of your ramekins). Caramelize with a blowtorch or under the broiler, according to the directions above. Serve slightly warm and garnish with strawberries.
6 servings.