Pour two handfuls of fresh burnt coffee, while hot, into a quart of boiling new milk; cover it closely for three or four hours, strain, sweeten it with pounded loaf sugar, and add the well-beaten yolks of eight eggs; strain it again, and put it into custard-cups, which place in a sauce-pan of boilings water, to remain till they become firm.
Another way to make Coffee cream
Dissolve half an ounce of isinglass, boil it with a quart of cream, and mix with it about a pint of very strong coffee, sweeten it well with pounded white sugar-candy; whisk it for a few minutes, and serve it in custard cups. It may be perfumed with a teaspoonful of the essence of the cedrat fruit.
