Preheat the oven to 325°. Butter four 6-ounce ramekins and set them in a small roasting pan. In a medium saucepan, combine the cream with the coffee beans, ground coffee, vanilla and 2 tablespoons of the sugar. Bring the coffee cream to a gentle simmer over low heat. Turn off the heat and let steep for 20 minutes. Strain the cream into a clean medium saucepan. Whisk in the cinnamon and cardamom.