Pour cream into saucepan, bring to the boil, add coffee beans, reduce heat. Simmer gently 3 minutes, remove from heat, stand for 30 minutes, strain. Whisk egg yolks, sugar and Tia Maria in a bowl, whisk in coffee-flavoured cream. Pour mixture into individual ovenproof dishes ( one third cup capacity). Place dishes into a lamington pan** Pour enough hot water into the pan to come half way up the side of the dishes. Cover with foil or lids, bake in slow oven for about 20 minutes or until mixture is just set. Cool, refrigerate before serving. PRALINE: Place almonds into a saucepan, stir constantly over heat until lightly browned, spread evenly onto a lightly greased oven tray. Combine sugar and water in same pan, stir constantly over heat without boiling until sugar is dissolved. Boil rapidly without stirring until mixture turns golden brown. Remove from heat, allow bubbles to subside, pour over almonds, chop roughly when set. Decorate pots de creme with extra whipped cream and praline. (** A lamington dish is a wide shallow metal dish for baking)