Pour the milk into a saucepan. Make some coffee using the Paris Press 2-in-1 coffee mill and cafetiere, and then pour the necessary quantity into the milk. Warm the mixture over a medium heat.
In a large bowl, mix the coconut sugar with the egg yolks and cornflour. Whisk the ingredients until you obtain a mixture of even consistency.
Pour the milky coffee into the bowl, mix with a whisk and then transfer it back to the saucepan over a medium heat.
Stir for approximately five minutes until the mixture thickens. Once the desired consistency has been obtained, pour the cream into small glass ramekins and place in the refrigerator for at least three hours before serving.
Can be stored in the refrigerator for up to five days.