COFFEE CREME BRULEE

4 cups whipping cream
1 cup plus
2 tablespoons coarsely ground espresso coffee beans
2 tablespoons coffee espresso granules
1 tablespoon vanilla extract
1 vanilla bean, split lengthwise
6 large egg yolks
1 large egg

Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, coffee powder and cinnamon stick in heavy large saucepan; add vanilla extract. Bring to boil, stirring until sugar is dissolved and the granules from espresso coffee are soft. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.

Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.

Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve and enjoy.