Vietnamese egg coffee
By Miriam Nice
This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat
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Prep:20 mins
no cook - Serves 4
- Easy
Nutrition per serving
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kcal 187
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fat 9g
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saturates 3g
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carbs 21g
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sugars 20g
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fibre 0g
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protein 6g
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salt 0.1g
Ingredients
- 4 egg yolks
- 150ml condensed milk
- 1 tsp vanilla extract
- 200ml strong espresso (approx 4 x double espressos)
- dark chocolate, grated (optional)
Method
Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.
Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).
Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.
