3/4 cup sugar, divided
1/4 cup cornstarch
2 1/2 cups milk, divided
1/4 cup cold strong coffee
3 tbsp. cold water
2 tbsp. butter
1 tsp. vanilla

In a small bowl, stir together 1/2 cup of the sugar and the cornstarch. Gradually stir in 1/2 cup of the milk and the coffee, keeping smooth; reserve; restir before using.
In a heavy 2 quart saucepan stir together the remaining 1/4 cup sugar and water. Stirring often over medium heat, bring to a boil Without stirring boil until sugar looks amber color and like a heavy syrup-about 10 minutes. Over moderately low heat stir in the remaining 2 cups milk, gradually and carefully, pouring it near the side of the pan. Continue cooking over moderately low heat, stirring constantly, until the heavy amber syrup is completely dissolved. Stir in reserved cornstarch mixture. Stirring constantly over moderate heat, bring to a boil and boil until as thick as mayonnaise and mixture mounds when dripped from a spoon. Off heat, stir in butter and vanilla. Turn into individual serving dishes. Without pressing down, lightly cover surfaces with plastic wrap; refrigerate to set. At serving time, remove plastic wrap and garnish with unsweetened shipped cream. Yields 6 1/2-cup servings.