Take a medium-sized saucepan and put it over medium-high heat. Take the cream, coffee beans, and the cut and scraped vanilla bean pod and put them all together in the saucepan. Bring everything to a simmer while stirring lightly. be careful not to bring the mixture to a boil, because this will break the cream.
Remove the pot from the heat immediately and let the mixture cool down to room temperature. This should take about 1 hour. After that, strain the mixture and discard of anything the sieve collected.
In the meantime, preheat the oven to 325 degrees Fahrenheit or approximately 160 degrees Celsius. Grab a large pot and boil 1 ½ quart of water over high heat.
Whisk the yolks together with the granulated sugar until the mixture reaches a thick and pale yellow consistency.
Now stir in the cooled cream, making sure not to create any bubbles or froth. Stir continuously until fully mixed.
Place 6 8-ounce or 225-gram ramekins in a large roasting pan. Divide the custard for the quail egg creme brulee evenly among the ramekins. Allow the liquid to settle a little and then skim any foam that might form at the top.
Transfer the pan to the oven and pour the hot water into the pan carefully until it reaches about halfway up the sides of the ramekins. Bake for about 35 minutes or until the custards are set at the outer edges and the centers jiggle slightly.
Remove the custards from the oven and set them on a wire rack to cool down. Then, cover the ramekins with plastic wrap and refrigerate for 2 hours.
Take the quail egg creme brulee ramekins from the refrigerator and remove the plastic wraps. Using a paper towel, carefully blot any moisture that might have formed on the top of the custards. Sprinkle about a tablespoon of superfine sugar on each custard top.
Use a kitchen torch to burn and melt ('brulee') the sugar. Make sure only the tip of the flame reaches the sugar. It will turn brown immediately. Repeat with the remaining ramekins.
Place the ramekins with this amazing quail egg creme brulee in the fridge for at least 30 minute before serving.