Instructions: Preheat oven to 300 degrees.

Bring milk to a boil in medium saucepan over moderate heat. Remove from heat and stir in espresso. Cover and let steep 10 minutes. Stir in vanilla. Line a fine sieve with a paper coffee filter and set over a bowl.

Slowly pour milk through sieve, stirring up coffee grounds so milk will filter through. Gather edges of filter together and press gently to squeeze milk out of grounds.

Stir together the eggs, egg yolks, sugar, and heavy cream in a large pitcher or bowl with spout. Slowly add milk, mixing well. Skim any bubbles from surface.

Place 4 large custard cups or 6 half-cup ramekins in a baking pan. Fill cups with custard. Place pan in oven and fill with warm water to halfway up the sides of the cups. Cover loosely with foil. Bake 1 hour, or until edges of custards are set. Insides will set when refrigerated. Remove from water bath and let cool, then cover and refrigerate at least 3 hours.

Preheat broiler. Blot any water from tops of custards. Sprinkle evenly with sugar, about 1-2 tablespoons each, and place under broiler. Broil until sugar is caramelized, about 2 minutes. Let cool before serving.

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