Pour the heavy cream, vanilla, and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
In a large bowl, whisk together the egg yolks and the sugar until the color turns light yellow, about 3 minutes. Temper the yolks by very gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook). Stir in the brewed coffee.
Preheat the oven to 325ÂºF. Pour the egg-cream mixture into six 8-ounce ramekins, filling them three-quarters of the way full with the mixture. Fill a large, shallow baking pan with 1/2 inch of hot water. Carefully place the ramekins in the water bath and bake for about 35 minutes; when done the center should still jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the fridge to chill for at least 2 hours.
For the pistachio biscotti, preheat the oven to 350ÂºF. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1 inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into twelve 1-inch-thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Serve the Espresso Pots de CrÃ¨me with the cookies on the side for dipping.
Edited: October 12th, 2009