De Creme Au Cafe

In a medium saucepan, combine cream, sugar, and instant coffee; cook over medium heat stirring occasionally until sugar is dissolved and mixture is hot. Remove from heat. Stir in vanilla.

In medium bowl, with a wire wisk, beat egg yolds until blended but not frothy. Gradually add cream mixture, stirring constantly. Using a fine strainer, strain into 4-cup measure. Pour into cups.

Set baking pan on oven rack. Pour hot water to 1/2 inch depth around cups. Bake 25 to 30 minutes, or just until mixture begins to set around the edges. Immediately remove cups from water, adn place on wire rack. Let cool 30 minutes. Cover each cup with plastic film, foil, or lid and refrigerate until chilled -- at least 4 hours.

To serve: Top with sweetened whipped cream and garnish with chocolate curls.