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1
Preheat oven to 300 degrees F.
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2
In a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
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3
In a bowl, whisk together the yolks and 1/2 cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
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4
Strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
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5
Arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
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6
Bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 1/4 hours or until set.
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7
Let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
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8
In a saucepan combine the remaining 2 cups sugar with 1 cup water.
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9
Bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
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10
Remove from the heat.
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11
Pour 1 1/4 cups water carefully into the side of the pan in a stream, stirring, and stir in the Kahlua and espresso.
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12
Let the sauce cool and chill it, covered.
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13
Spoon some of the sauce onto each of 6 plates.
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14
Run a thin knife around the edges of the ramekins and unmold onto the plates.
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15
Spoon remaining sauce over creams.
