Vietnamese egg coffee

• 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.

  
  

  

Source: bbcgoodfood https://www.bbcgoodfood.com/recipes/vietnamese-egg-coffee