1 tablespoon dark roasted espresso beans, ground
1/4 cup Tuaca liqueur
1 fresh vanilla bean
1 quart 40 percent fat heavy whipping cream
8 large egg yolks
1 ½ cups sugar
In 2 quart saucepan, add 1 cup sugar and ½ cup water, plus juice of half a lemon
Heat on high; do not stir
Boil mixture until golden brown, and allow to cool off of heat for 30 seconds, or until mixture becomes smooth
Pour mixture into 8 (5 ounce) ceramic ramekins, covering just the bottom of the ramekin and allow to cool
In mixing bowl, add 8 egg yolks and ½ cup sugar, and whisk by hand
In a saucepan over low heat, combine Tuaca, espresso beans, heavy whipping cream, and vanilla bean
Continue to heat, stirring occasionally until mixture begins to let off steam
Heat for 5 minutes, and slowly whip mixture into bowl with yolk mixture
Mixture will create a small amount of foam, which needs to be skimmed off
Pour mixture into ramekin on top of caramel sauce
Bake in water bath at 300 degrees for 1 hour 40 minutes in conventional oven.
Allow to cool in refrigerator for 3 hours.
To serve, cut around edge of ramekin with small pairing knife, and slip onto plate. Caramel sauce will be on top of flan.