Cà Phê Trứng (Vietnamese Egg Coffee)
A recipe for Cà Phê Trứng (Vietnamese Egg Coffee)! Freshly brewed Vietnamese coffee is topped with a decadent layer of whipped egg and condensed milk.
Servings 1 Serving
Ingredients
- 2 large pasteurized egg yolks
- 1/4 cup (60 milliliters) sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons (12 grams) coarsely ground Vietnamese coffee
- 1/2 cup (120 milliliters) boiling water
- Ground cinnamon or cocoa powder for topping
Instructions
- In a medium bowl or jar, beat together the egg yolks, sweetened condensed milk, and vanilla using a hand mixer until thickened and airy with a very pale yellow color, around 5 minutes. Drizzling the mixture should produce ribbons that hold their shape briefly.
- Evenly sprinkle the coffee in the filter of a Phin, top with the press to gently compact, and place over a heat safe coffee glass.
- Pour in 1 tablespoon (15 milliliters) of the boiling water. Cover the phin and allow to rest for 1 minute.
- Add the remaining water, cover, and allow the water to drip through.
- Slowly pour the beaten egg yolk and sweetened condensed milk mixture over the back of a spoon just over the hot cup of coffee to create a defined layer.
- Serve immediately with a sprinkling of cocoa powder or cinnamon if desired.