Well beat the yolks, add to them the cream and coffee, which should be nearly cold, sweeten to taste.
Strain the custard into small ramakin cases, place these in a shallow pan containing enough boiling water to come halfway up the cases. Lay a sheet of buttered paper across the top. Put the lid on the pan, and steam gently till the custard is firm. It will probably take twenty minutes. Then take the cases out and leave till the custards are perfectly cold. Serve them in the ramakin cases, with a little heap of whipped and flavoured cream on the top.
Cost, Is. 4d.