This week on Tuesdays with Dorie we are tackling one of three Pots de Creme we have left on the list. This dessert is definitely for the coffee lover. The special part of this recipe is caramelizing the coffee beans in sugar while not setting off the fire alarm. Whole milk and cream are steeped with cracked espresso beans. The coffee beans are strained; sugar, egg yolks and whole eggs are added and then cooked. The custards are cooked in a water bath in the oven, then cooled in the refrigerator for at least two hours. I enjoy a cooked custard as it is a dessert I rarely make.