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Coffee Cream

Boil in a saucepan one pint milk, a pint cream and half teaspoon vanilla essence for one minute. Place five egg yolks in a bowl with four ounces sugar and briskly mix with whisk until well amalgamated, then gradually pour milk, etc., over eggs and sharply whisk while adding. Pour in saucepan again, set pan on fire and thoroughly mix five minutes, but do not allow to boil. Remove to a table. Place an ounce very strong freshly ground coffee in a small coffee pot, then pour over a gill boiling water, cover and let infuse fifteen minutes, then strain through a double cheesecloth into the cream. Strain cream through a cheesecloth into a bowl and let thoroughly cool off. When entirely cold send to table in the bowl with six saucers and a plate of any kind of small cakes on hand.