Preheat oven to moderately slow (160°C/140°C fan-forced). Grease 4 x 1/2 cup (125ml) ovenproof dishes.

Heat cream and coffee beans in a pan until hot. Cool, then refrigerate until cold.

Whisk egg yolks, caster sugar and vanilla in a large heatproof bowl; gradually whisk in cream mixture. Place bowl over a medium saucepan of simmering water; stir over heat for 10 minutes or until custard mixture thickens slightly and coats the back of a spoon. Strain custard into a jug; discard coffee beans.

Place dishes in a baking dish; divide custard among dishes. Add enough boiling water to baking dish to come halfway up sides of ovenproof dishes. Bake, uncovered, for about 25 minutes or until custards set Remove custards from dish; cool. Cover; refrigerate overnight.

Sprinkle custards with sifted icing sugar. Using your finger, spread sugar evenly over the surface of each custard, pressing in gently. Wipe rims of dishes clean. Using a small blow torch, heat sugar until melted and browned. Or, preheat grill. Place custards in a shallow flameproof dish filled with ice cubes (to keep custards cold); grill until tops of custards caramelise.