Method

• Using a rolling pin or something similar crush the coffee beans between baking paper and add them to the milk
• Bring the milk and beans to the boil and then remove from the heat to infuse for 10-15 minutes
• Mix together the cornflour and egg before mixing in the sugar
• This prevents the sugar from ‘burning’ the egg
• Bring the milk back to the boil and strain onto the egg mix
• Return the egg and milk mix back to the heat in a clean pan and, over a medium heat, cook for 3-5 minutes until thick
• Stir constantly
• Once it thickens, remove from heat and stir in the butter