Home › The World's Kitchen › Creme, Mocha

Creme, Mocha

Place two egg yolks in saucepan with a teaspoon flour, two tablespoons powdered sugar and one and a half gills milk, sharply whisk while heating for six minutes, remove, then strain through Chinese strainer into a bowl. Set bowl on ice, briskly whisk until thoroughly cold, pour in two tablespoons exceedingly strong coffee and mix well. Incorporate little by little an ounce fresh butter, sharply whisking while adding, then use as required.