MIX cream and coffee grounds in medium saucepan; cook on medium heat 10 to 15 minutes or until heated through, stirring occasionally. Pour through a mesh strainer lined with cheesecloth. Strain again. Cool slightly.
BEAT egg yolks and 1 cup of the sugar (or 1/2 cup of the sugar for trial recipe) in medium bowl with wire whisk until thick and lemon-colored. Gradually add cream mixture, beating until well blended. Stir in vanilla.
PLACE 5 large custard cups (each 4-1/2 inches in diameter) in each of 2 full-size hotel pans (or 5 custard cups in one full-size hotel pan for trial recipe). Pour about 1/2 cup of the cream mixture into each custard cup. Add enough hot water to hotel pans to come half way up sides of custard cups.
BAKE at 325°F for 1 hour and 15 minutes or until centers of custards are set. Remove pans from oven; let custard cups stand in water 20 minutes. Remove cups from pans. Refrigerate 2 hours or overnight.
SPRINKLE each custard with about 1 tsp. of the remaining sugar just before serving. Broil 1 to 2 minutes or until sugar is caramelized.