Coffee Cream

Ingredients

• 2 gills raw coffee beans
• 1 quart rich milk
• 8 egg yolks
• sugar

Instructions

1. Toast the raw coffee beans until they reach a light brown color, being careful that not a single grain is burnt. Immediately transfer the hot toasted beans (without grinding) into a quart of rich, perfectly sweet milk. Bring to a boil. Add the yolks of eight eggs and cook through. Strain the mixture through a sieve and sweeten to taste. If properly executed, the cream will not be discolored.
2. Note: The spent coffee beans may be dried and reused for making coffee in the usual manner, though you will need to allow a greater quantity of water than would normally be required, as the beans have already been partially infused.