Coffee Cream

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 egg yolks or 1 whole egg and 1 yolk
  • 2–3 oz.


Beat the eggs and sugar until liquid. Heat the milk almost to boiling-point and pour over the egg mixture. Strain the egg and milk back into the pan, and cook gently until thick, stirring all the time. Allow to cool. Soak the gelatine in the water for 5 min., then heat to dissolve. Stir the coffee essence into the cooled custard, and add the dissolved gelatine, stirring again as it cools. Whip