2 cups heavy cream
1 cup whole milk
¼ cup sugar
3 gelatin leaves
1 teaspoon vanilla extract

Place cream, milk and sugar in a large saucepan and bring to a simmer. Have gelatin leaves soaking in cold water. When cream comes to a simmer, remove from heat and add the strained gelatin leaves. Whisk slowly until gelatin is dissolved; add the vanilla. Pour cream mixture into eight 4 oz. plastic soufflé cups. Refrigerate at least 6 hours to set completely. Invert cup onto a single serving dish and serve with Caramel Sauce.