Vietnamese Egg Coffee

4-6
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"The original version of this sweet rich coffee is Cafe Giang in Hanoi. It was created in the 1940's to overcome the lack of milk, which is what Vietnamese usually put in their coffee. The coffee should be thick and strong, and the egg custard light and airy. It's all about opposites - the foam of condensed milk and egg yolk is super sweet, rich, and yet airy, while the dark coffee is intense and a bit bitter."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (305.4 g)
  • Calories 88.2
  • Total Fat - 5.7 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 108.9 mg
  • Sodium - 60.6 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0 g
  • Sugars - 1.7 g
  • Protein - 6.2 g
  • Calcium - 55.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Place the egg yolk, condensed milk, and vanilla in the bowl of a stand mixer. Beat with the wire whip for about 10 minutes at high speed. The result will probably look like cake batter, as opposed to a froth. Test to ensure it's done by spooning a small amount on top of a glass of water. If it floats, it's done. If not, whip for a few more minutes.

Step 2

While the topping whisks, prepare the coffee by brewing by your preferred method. Reserve about 1/2 cup and set aside.

Step 3

Pour the remaining coffee among 4-6 cups. Carefully and gently spoon the whipped egg mixture onto the top of each cup. Pour a little of the reserved coffee through the foam in each cup and serve immediately.

Tips & Variations


  • Electric Mixer

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