Vietnamese egg coffee
- Miriam Nice
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Serves 4
Easy
Prep: 20 mins
no cook
A star rating of 4.3 out of 5.4 ratingsRate
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This sweet after-dinner coffee is like drinking liquid tiramisu and is our new favourite caffeinated treat
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
4 egg yolks
-
150ml condensed milk
-
1 tsp vanilla extract
-
200ml strong espresso
(approx 4 x double espressos)
-
dark chocolate
grated (optional)
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Nutrition: per serving
- kcal187
- fat9g
- saturates3g
- carbs21g
- sugars20g
- fibre0g
- protein6g
- salt0.1g
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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.
Recipe from Good Food magazine, September 2016
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A star rating of 4.3 out of 5.4 ratings
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