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1
In a bowl, mix together the sugar, flour, and instant coffee until there are no lumps.
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2
Separate the milk into 100 ml and 400 ml portions.
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3
Get all the preparations ready.
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4
While stirring the dry ingredients in Step 1, add the 100 ml of milk a little bit at a time, making sure not to form lumps.
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5
It's okay if the coffee doesn't dissolve at this point.
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6
Heat up the 400 ml of milk in a pot until just before boiling.
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7
While stirring the bowl from Step 2, slowly add the warm milk a little bit at a time.
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8
Stir until the coffee has completely dissolved.
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9
While straining through a tea strainer, return Step 5 to the pot.
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10
(If the milk left a film in the pot, rinse it out.)
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11
Heat Step 6 on slightly high heat and stir with a whisk continuously.
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12
It will gradually thicken.
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13
When it thickens, lower the heat to medium.
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14
When the cream begins to bubble, continue stirring for another 3 minutes.
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15
Quickly Pour Step 8 into a metal tray and cover with saran wrap.
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16
Make sure the wrap is tightly covering the cream at this point.
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17
Once it has cooled slightly, place it in the refrigerator to cool completely.
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18
Once Step 9 has completely cooled, transfer it to a bowl and stir with a whisk until it is smooth.
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19
Store it in a bottle(etc.)
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20
and keep it in the refrigerator.
