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1
Preheat the oven to 320F.
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2
Bring the cream and coffee beans to a boil in a medium saucepan.
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3
Cover, and reduce heat to low; cook at a bare simmer 30 minutes.
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4
Pour the mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard the beans.
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5
Put the yolks, granulated sugar, and salt in a large bowl; whisk until the sugar is dissolved and the mixture is pale and thick.
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6
Gradually add the cream in a slow, steady stream, whisking until combined.
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7
Pour through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from the surface.
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8
Divide the custard among the molds, filling them almost to the top.
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9
Place the molds in a roasting pan; put the pan on an oven rack, and pour boiling water around the molds to reach halfway up the sides.
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10
Bake until the custards are set around the edges but still loose in the centers, about 30 minutes.
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11
Let the molds cool in the pan 10 minutes; remove from the water bath.
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12
Cover each with plastic wrap, pressing it onto the surface; refrigerate at least 2 hours or up to 2 days.
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13
If using a torch to caramelize the custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe the sugar from the edges.
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14
Hold the torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
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15
If you dont have a torch, freeze the custards 20 minutes before topping with sugar.
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16
Preheat the broiler, and place the molds on a rimmed baking sheet; surround with ice cubes.
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17
Broil, rotating the sheet once, until the tops are golden brown, 2 to 3 minutes.
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18
If the molds become warm, refrigerate the custards for a few minutes before serving.
