Egg coffee (Cà phê trúng)

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4.5 6
Black espresso, which we enjoy sipping through sweet, creamy egg foam - for a Vietnamese cappuccino we leave many a dessert to one side.
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 4 Glasses (approx. 200 ml each)
  • 6 fresh egg yolks (Gr. M)
  • 120 g sweetened condensed milk (e.g. from Longevity)
  • 1 TABLESPOON Sugar
  • 4 Espresso (approx. 80 ml each)

Directions

  1. 1

    Mix egg yolk, condensed milk and sugar in a stainless steel bowl. Whisk in a hot water bath (approx. 70 °C) with a whisk for 7-10 minutes until a thick, creamy sauce is obtained. Remove the bowl from the water bath and whip for a further 30 seconds. Top the espresso with the sauce and serve.