Vietnamese egg coffee
By Miriam Nice
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
Nutrition per serving
- kcal 187
- fat 9g
- saturates 3g
- carbs 21g
- sugars 20g
- fibre 0g
- protein 6g
- 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.
