Instructions: Preheat the oven to 325 . Put the cream and vanilla bean in a medium saucepan over low heat, and bring just to a boil. Meanwhile, put the yolks, sugar, espresso, and rum in a large bowl and whisk together. When the cream is hot, remove and discard the vanilla bean, then add a little of it to the eggs while stirring. Add the remaining cream and mix well. Using a large spoon, carefully remove the foam from the surface. When most of the foam is removed, divide the cream mixture among six 8-ounce ramekins or custard cups. Place the ramekins in a roasting pan and fill the pan with enough hot water to reach about halfway up the sides of the ramekins. Put the pan in the oven and bake for about 1 hour, or until a knife inserted in the center of one of the custards comes out clean. Remove the custards from the oven and allow them to cool completely, 2 to 3 hours. When ready to serve, sprinkle some of the sugar over the custards and place them under a very hot broiler to caramelize the tops. Alternatively, use a propa ne torch, just until the tops are golden brown, about 1 minute. Serve warm.

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