Preheat oven to 350 degrees F.
Mix egg yolks
and 1/4 cup sugar together in mixing bowl.
combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on
medium-low heat. Continue heating until steaming hot.
Slowly add cream
to yolk mixture, stirring constantly. Whisk Stonewall Kitchen Fresh Lemon
Curd gently together with the mixture.
ramekins and bake in a hot water bath for 35-40 minutes.
Add coffee syrup or espresso powder to the cream mixture for additional