Bain-Marie Cream with Virgin Coffee

Torrefy half a pound of coffee and when done throw it into a saucepan containing a quart of boiling milk; close hermetically and leave to infuse for half an hour. Then pass the milk through a fine sieve and add to it a gill of rich cream. Put eight yolks and six whole eggs into another vessel, beat them with half a pound of sugar and dilute with the infusion of coffee; strain this preparation two or three times through a wire sieve and then pour it into a lightly buttered and sugared timbale mold. Bake the cream for an hour and a quarter in a bain-marie in a slack oven and as soon as done remove and leave it to cool in the water of the bain-marie. When ready to serve detach it all around with the blade of a small knife, invert it on a cold dish and pour over an English cream (No. 42) prepared with coffee.