To make the Coffee Vanilla Cream:
In a medium saucepan, combine 1 cup of heavy cream, coffee beans, sugar and vanilla bean. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved. Stop stirring and bring the mixture to a gentle boil. Pour the hot cream mixture into a small noncorrosive bowl. Let the mixture cool for 15 minutes.
Cover the surface of the cream mixture with plastic wrap and refrigerate for at least 6 hours or overnight.
To make the Viennese Walnut Pudding:
Position a rack in the center of the oven and preheat to 350°F.
Lightly butter and sugar six 6-ounce oven-proof custard cups. Put the cups in a high-sided roasting pan large enough to hold them easily.
Melt 4 ounces of the semi-sweet chocolate with the rum, water and instant coffee. Whisk gently until smooth and let the melted chocolate mixture cool for 5 to 10 minutes, until tepid.
In a food processor fitted with the metal chopping blade, combine the bread crumbs, walnuts and salt. Process for 10 to 20 seconds until the nuts are finely ground. Scrape the mixture into a small bowl.
In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and confectioners sugar for 1 to 2 minutes, until creamy. Beat in the vanilla. One at a time, beat in the egg yolks, beating well after each addition. Add the melted chocolate mixture and beat until smooth.
In a large grease-free bowl, using a hand-held electric mixer and clean beaters, beat the egg whites at low speed until frothy. Gradually increase the speed to high and beat the whites until soft peaks start to form. One teaspoon at a time, gradually add the granulated sugar and continue beating the whites until stiff, shiny peaks form.
Using a rubber spatula, fold one third of the whites into the chocolate mixture to lighten it. Fold in the remaining whites with the bread crumb - walnut mixture.
Divide the pudding equally among the prepared custard cups. Remove one of the cups in the corner of the pan and carefully pour in water to come one-half way up the sides of the cups. Replace the cup in the roasting pan. Bake for 25 to 35 minutes, until a wooden toothpick inserted into the center of each pudding comes out clean. Remove the pan from the oven and leave the puddings in the water bath to keep warm while preparing the chocolate glaze.
To make the Chocolate Glaze:
Put the remaining chocolate in a 1-quart measuring cup with a pouring spout.
In a small saucepan, set over medium heat, heat the remaining heavy cream and corn syrup; stirring constantly with a wooden spoon until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla extract.
One at a time, half dip the walnuts in the warm chocolate glaze and set them on a plate. Unmold the puddings and place them on a wire rack set over a baking sheet. Pour the warm glaze over the tops of the pudding, letting it spill over the sides. Transfer the puddings to individual dessert plates.
To decorate the puddings:
Strain the chilled coffee-vanilla cream into a large bowl. Discard the coffee beans and the vanilla pods. Using a hand-held electric mixer set at high speed, beat the cream for 1 to 3 minutes, until it starts to form stiff peaks.
Fill a pastry bag fitted with a small star tip with the whipped coffee-vanilla cream. Pipe a swirled rosette on top of each pudding and garnish each rosette with a half-dipped walnut. Serve warm.