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1
Preheat the oven to 325 degrees F.
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2
Bring 2 to 3 quarts of water to a simmer in a medium saucepan.
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3
Place 4 (8-ounce) ramekins into a large, 2 1/2 to 3-inch deep baking pan.
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4
Combine the cream, 3/4 cup of the sugar and the vanilla bean in a medium saucepan over medium heat.
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5
Just before the cream begins to boil, remove the saucepan from the heat.
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6
Whisk in the coffees, cover the saucepan, and allow the mixture steep for 10 minutes.
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7
Strain through a fine mesh strainer into a clean bowl.
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8
Place the egg yolks in a medium bowl.
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9
Whisk a small amount of the hot cream into the eggs a little at a time, until all is incorporated.
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10
Strain the mixture again through fine mesh strainer.
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11
Ladle the warm liquid into the ramekins.
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12
Transfer the pan to the oven and carefully pour enough of the simmering water into the baking pan to come halfway up the sides of the ramekins.
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13
Bake until the custard is just set, about 1 hour.
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14
Remove from the oven and cool slightly, then carefully remove the ramekins from the hot water.
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15
Chill for at least 4 hours.
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16
To serve, heat the broiler.
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17
Evenly sprinkle the remaining 3 tablespoons of sugar on top of the chilled custard.
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18
Place the ramekins on the level surface of the broiler pan and broil for 1 1/2 to 2 minutes to caramelize the sugar; be careful, as this can go quickly depending on your broiler.
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19
Carefully remove from the broiler and allow custards to stand for 3 to 4 minutes until the caramelized sugar hardens and cools.
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20
Garnish with chocolate covered espresso beans and serve immediately.
