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1
Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
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2
Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
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3
Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
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4
Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
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5
Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165u00b0-170u00b0F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
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6
Remove from heat and whisk in the gelatin until it is completely dissolved.
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7
Pour the mixture into a large bowl and allow to cool to room temperature.
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8
Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
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9
Whip the cream until soft peaks form. Gently fold the cream into the custard.
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10
Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.
