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Vietnamese egg coffee

This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat

  • Prep: 20 mins
    no cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 187
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 20
  • Protein 6
  • Fat 9
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 187
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 20
  • Protein 6
  • Fat 9
  • Fibre 0
  • Salt 0.1

Ingredients

  • 4 egg yolks
  • 150ml condensed milk
  • 1 tsp vanilla extract
  • 200ml strong espresso (approx 4 x double espressos)
  • dark chocolate, grated (optional)

Method

  1. 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.

  2. 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).

  3. 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.

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