Vanilla and Coffee Pots de Creme

THE CLASSIC RECIPE for pots de crème calls for 1 quart of heavy cream, 12 egg yolks, and about 1½ cups sugar. This is basically the same formula that is used for crème brûlée, a rich vanilla custard served with a crust of melted brown sugar. Although I enjoy these rich custards and will share one at a restaurant, I cannot, in good conscience, make and serve anything so high in cholesterol an