A Recipe for Coffee Mousse Dessert

In a medium saucepan, combine the evaporated milk and coffee; cook over low heat, stirring occasionally, until it just starts steaming. In a separate bowl, whisk together the egg yolks and brown sugar. Add 1/2 cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 F on a digital candy thermometer. Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly. Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream and no marbling shows. Serve the mousse chilled.