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1
Preheat the oven to 350 degrees.
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2
In a medium saucepan, heat the milk just to the boiling point and remove from the heat.
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3
Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat.
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4
Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
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5
While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved.
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6
Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color.
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7
Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process.
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8
Add the hot water to the pan and return to low heat.
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9
Stir until the thickened mixture has thinned into a smooth, golden syrup.
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10
Set aside.
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11
In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk.
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12
Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
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13
Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused.
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14
Discard the coffee beans.
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15
Add the chocolate mixture and the caramel syrup.
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16
Preheat the oven to 300 degrees.
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17
In another bowl, whisk together the egg yolks and whole eggs until slightly frothy.
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18
Slowly pour in the milkchocolate mixture, gently whisking all the time.
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19
Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding.
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20
Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil.
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21
Place in the oven and bake for 35 to 40 minutes.
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22
Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm.
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23
Remove from the oven and cool to room temperature.
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24
Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin.
