Egg yolks are broken with 1/4 cup sugar. Cream and remaining sugar is put on stove until they begin to simmer, then leave on low heat. Slowly and with constant stirring, grated or finely crushed chocolate cream. Then the hot mixture gradually and at constant stirring to the yolks, add and vanilla. Pour into refractory shapes, which are placed in a tray. In pan pour hot water so that the water reaches the half trays. The tray is placed for 1 hour in a preheated 150 C oven until the cream or tightening in the middle. Once prepared was allowed to cool to room temperature and kept in the refrigerator for at least 6 hours. Before serving trays are removed from the refrigerator and creams sprinkle evenly with brown sugar and sugar is heated with a kitchen torch while begins to bubble and acquire a pleasant brown (be careful not lining your kitchen countertop, you can put an aluminum tray in order to protect the countertop). Sugar can be caramelized under preheated grill to maximum temperature. Serve hot or can be put in the fridge for up to 1 hour and be served cold.