Cà Phê Trứng

Ingredients

Instructions

1. 1

   Brew 120 ml espresso. If needed to reach volume, top it up with 60 ml hot water for a strong but sippable coffee base. Stir in 10 g sugar while hot until dissolved, then divide between 2 small heatproof glasses or cups.

2. 2

   Set up a gentle hot-water bath to keep the coffee warm: place the filled cups in a bowl or pan with hot water coming partway up the sides. This helps preserve the classic layered, warm serving style without overcooking the egg topping.

3. 3

   In a medium bowl, combine 2 large egg yolks, 60 g sweetened condensed milk, 12 g sugar, 1 pinch fine sea salt, and 2 ml vanilla extract. Whisk with an electric hand mixer for 3 to 5 minutes, or vigorously by hand for 5 to 7 minutes, until the mixture turns pale, thick, and ribbon-like. It should mound softly on the whisk and taste glossy, not grainy.

4. 4

   Spoon the whipped egg cream evenly over the hot coffee, letting it float on top in a thick layer. For a neater finish, spoon gently from the edge toward the center so the cream sits distinctly above the coffee rather than mixing in immediately.

5. 5

   Dust the top lightly with 1 g unsweetened cocoa powder and serve immediately. Drink through the egg cream first, or stir just before sipping for a sweeter, custardy coffee.

Nutrition per serving

Notes

• •Use very fresh, good-quality eggs; the yolks are not fully cooked in this quick version.
• •Robusta-style dark roast coffee is the most traditional choice because its bitterness balances the rich sweet topping.
• •If whisking by hand, warm the mixing bowl slightly over hot water for 10 to 15 seconds first; this helps the yolks foam faster.
• •For a thicker café-style foam, chill the bowl and beaters first, then whip until the mixture holds soft peaks.
• •Serve in small cups; this drink is rich and intended to be sipped slowly.

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