Coffee Custard
Make as for chocolate custard, flavouring with a coffee-cup of good strong coffee instead of chocolate, and adding another yolk.
*Crème Brûlée
1 pint cream
4 yolks
Scald the cream. Pour it slowly over the well-beaten yolks. Put the cream in a double-boiler and stir until it thickens, but do not let it boil. Pour into a shallow dish.
When it is cold sift powdered sugar thickly over it. Set in a very slow oven for quarter of an hour. Take it out. Brown the sugar with a salamander. Serve cold.