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1
Preheat the oven to 350F (175C).
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2
Set six 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
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3
Spread the sugar in an even layer in a large, heavy-bottomed saucepan and cook over medium heat without stirring until the sugar begins to melt around the edges.
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4
Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted.
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5
Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit.
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6
Quickly remove the pan from the heat and immediately add the cream.
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7
The mixture will steam and bubble up vigorously, then the bubbling will subside.
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8
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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9
Stir the mixture over low heat until the caramel is smooth.
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10
In a large bowl, whisk the egg yolks.
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11
Gradually whisk in about one-quarter of the warm caramel mixture, whisking constantly as you pour to prevent the yolks from cooking.
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12
Gradually whisk in the remaining caramel mixture, the espresso, vanilla, and salt.
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13
Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
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14
(The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
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15
Divide the custard mixture evenly among the ramekins.
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16
Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins.
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17
Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, about 35 minutes.
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18
Transfer the custards from the water bath to a wire rack and let cool completely.
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19
Cover with plastic wrap and refrigerate until ready to serve.
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20
Top the custards with dollops of whipped cream (page 239), if you wish, and sprinkle with chocolate shavings (see page 8), crushed coffee beans, or a bit of finely ground espresso.
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21
The baked custards will keep for up to 2 days in the refrigerator.
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22
If you cant get your hands on freshly made espresso, substitute 1 rounded tablespoon of instant espresso powder dissolved in 1/4 cup (60 ml) water.
