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Cream Flavored with Coffee

Separate the whites and yolks of four eggs, put the yolks in a basin with four ounces of caster sugar, whip them well and mix in sufficient strong, freshly-made coffee to flavor. Pour one pint of milk into a saucepan and place over the fire until it is on the point of boiling, then stir it in gradually with the beaten eggs. Strain the mixture through a fine wire-sieve and pour it into cream cups. Put them in a stewpan with boiling water to three-fourths their height, boil gently until the cream is firm with the exception of a little spot in the middle. When cold turn the cream out of the cups onto a glass or fancy dish, and serve.