English Cream with Coffee

Boil a quart of milk, add to it four ounces of freshly roasted coffee beans, cover the saucepan and leave to infuse for half an hour. Beat eight egg-yolks with half a pound of sugar, dilute with the boiling coffee milk strained through a fine colander; stand the saucepan on a slow fire, stir the cream until it becomes quite thick, without allowing it to boil, then take it off, strain through a sieve and pour it into a vessel, stir frequently till cold.