Steps
- Combine 2 cups of milk with ½ cup of strong black coffee. In a heavy saucepan, heat ½ cup of sugar until melted and golden.
- Carefully add half the coffee milk to the caramel; it may bubble and harden. Stir over gentle heat until the caramel dissolves.
- Whisk 3 tablespoons of cornstarch with 2 egg yolks, then gradually whisk in the remaining coffee milk.
- Stir in a little hot caramel mixture, a spoonful at a time. Remove the pan from the heat and whisk in the tempered yolk mixture.
- Return to low heat and stir continuously until bubbling and thickened, about 2-3 minutes. Pour into a bowl, cover the surface, and refrigerate until cold. Stir well before serving, adding a little milk if needed for a pourable custard.