Combine 2 percent milk, espresso beans, dry milk, and 2 tablespoons sugar in a medium saucepan. Heat mixture over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat. Cover and steep 30 minutes.
Preheat oven to 300 degrees.
Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
Combine 1 tablespoon sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1/2 inch.
Bake at 300 degrees for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 1 tablespoon sugar evenly over each custard. Holding a kitchen blow torch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.
Note: If you don't have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.
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