Mocha Cream

Put into a tinned basin sixteen egg-yolks and one pound of sugar; beat and dilute with a pint of very strong coffee and a pint of boiling milk. Set the basin on the fire, stir with a small whip, pressing it against the bottom, bring the liquid to a boil, without allowing it actually to boil, then remove from off the fire, let stand till cold. Put sixteen ounces of butter in a vessel, heat it lightly and work it well to a cream, then pour it into the preparation and stir the whole vigorously with a whip.