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Vietnamese egg coffee

Vietnamese egg coffee

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A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal187
fat9g
saturates3g
carbs21g
sugars20g
fibre0g
protein6g
salt0.1g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 3.5 out of 5.2 ratings
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