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1
Preheat the oven to 275F.
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2
Heat a kettle of water.
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3
Combine the cream, half-and-half, vanilla bean (and inside scrapings), and sugar in a heavy saucepan.
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4
Cook over low heat until the mixture just barely reaches a simmer.
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5
Stir in the espresso until dissolved.
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6
Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream.
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7
Add the remaining cream in a slow, steady stream.
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8
Whisk the cream mixture back into the pan.
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9
Stir in the vanilla, adjusting amount as necessary.
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10
Strain the mixture through a fine strainer.
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11
Ladle 5 or 6 ounces into eight custard cups, ramekins, or coffee cups.
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12
Place the containers in a baking dish and add enough hot water to come halfway up the sides; cover the dish with foil.
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13
Bake in the water bath for about 45 minutes or until the cream is set around the edges; the centers will be not quite firm.
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14
Let the cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans.
