These proportions will fill four small individual ramekins—small portions, but it is a rich essence. It is good accompanied by heavy cream. Serve at the same time simple butter cookies, tuiles, palm fans (puff pastry sprinkled with sugar, rolled up from opposite edges to meet, sliced crosswise, and baked), pets de nonnes, etc.
Stir together the coffee and 1 cup of milk in a saucepan over medium flame until a full boil is reached, remove from the heat, and leave to infuse until tepid. Strain through a sieve lined with a cloth, pressing and twisting the cloth to extract as much milk as possible.
Combine all the ingredients, whisk thoroughly, and cook in a bain-marie on top of the stove, the water kept just below the boiling point—or, if you are using a heavy copper saucepan, the custard may be cooked directly over a tiny flame. Stir constantly with a wooden spoon and remove from the heat as soon as the mixture is the consistency of a heavy sauce, coating the spoon easily—it must not approach the boiling point. Pour into ramekins or into a single deep serving dish and chill.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.