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1
Pour the heavy cream, vanilla, and coffee beans into a saucepan and place over medium-low heat.
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2
Bring the cream to a brief simmer; do not boil or it will overflow within seconds.
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3
Remove from heat and strain to remove the beans.
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4
In a large bowl, whisk together the egg yolks and the sugar until the color turns light yellow, about 3 minutes.
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5
Temper the yolks by very gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook).
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6
Stir in the brewed coffee.
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7
Preheat the oven to 325F.
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8
Pour the egg-cream mixture into six 8-ounce ramekins, filling them three-quarters of the way full with the mixture.
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9
Fill a large, shallow baking pan with 1/2 inch of hot water.
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10
Carefully place the ramekins in the water bath and bake for about 35 minutes; when done the center should still jiggle slightly.
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11
Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
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12
Then pop them in the fridge to chill for at least 2 hours.
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13
For the pistachio biscotti, preheat the oven to 350F.
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14
In an electric mixer, beat the butter until light and fluffy.
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15
With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed.
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16
Add the flour, baking powder, and salt.
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17
Mix the dough until smooth.
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18
Using a wooden spoon, mix in the pistachios until evenly distributed.
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19
Put the dough on a lightly floured surface and cut in half.
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20
Roll each half into a log, each 12 inches long by 1 inch high.
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21
Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown.
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22
Let the logs cool for 5 minutes and then place on a cutting board.
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23
Slice each log on a diagonal into twelve 1-inch-thick pieces.
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24
Put the cookies back on the cookie sheet and bake 5 minutes.
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25
Turn the cookies over and bake the other side for another 5 minutes.
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26
Serve the Espresso Pots de Creme with the cookies on the side for dipping.
