On medium heat, heat the milk to a simmer and pour in the coffee. Cover and let steep for 15 minutes. Filter out the coffee.
Using a whisk, mix the egg yolks and sugar. On this mixture, pour the coffee infused milk while stirring. Be careful to not cook the egg yolks.
Return everything to the saucepan over low heat. Stir gently until the creme has thickened slightly. Check with the thermometer that the temperature reaches 179.6℉/82℃.
Once the temperature is reached, remove the pan from the heat and strain the creme. Soak the gelatin sheet in cold water and add to mixture.
Blend with an immersion blender with melted Dulcey 32% to perfect the emulsion. Cover and store in the refrigerator.