Vietnamese Egg Coffee (Cà phê trứng) Tempered Egg

vietnamese-egg-coffee-with-layer-of-egg-cream

Vietnamese egg coffee is a quintessential Vietnamese drink with custardy egg cream, layered on top of bold coffee. It's like a creme brulee coffee. Containing coffee with egg yolk, learn how to elevate this recipe with tempered egg.

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Course: beverages, brunch, Drinks, Snack

Cuisine: Asian, Vietnamese

Keyword: 20 minutes or less, coffee, egg coffee, eggs

Prep Time: 3

Cook Time: 12

Total Time: 15

Servings: 2 servings

Calories: 141kcal

Equipment

2 small coffee mugs
1 percolator boil water (optional)
1 metal or heat-safe mixing bowl
1 metal whisk
1 sauce pot to boil water
1 regular spoon for making cream layer

Ingredients

1½ tablespoons Vietnamese Instant Coffee or Instant Coffee of choice
2 cups Water
2 Egg Yolks no egg whites
3 tablespoons Condensed Milk
¾ teaspoon Vanilla Extract optional
Vietnamese Cinnamon for dusting on top optional

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Instructions

Brew the Instant Coffee: Start by brewing the Vietnamese instant coffee with 2 cups of water. Ensure it is strong and bold in flavor.
You can make it before or after the egg cream so it is very hot. You can also use iced coffee or other coffee of your choice.
2 cups Water, 1½ tablespoons Vietnamese Instant Coffee or Instant Coffee of choice
Prepare the Egg Mixture: In a heat safe bowl, combine the egg yolks, condensed milk, and optional vanilla extract.
2 Egg Yolks, 3 tablespoons Condensed Milk, ¾ teaspoon Vanilla Extract
Whisk vigorously until the mixture becomes frothy and light in color.
Boil water and Temper the Eggs: Take the bowl and place over a pot with hot water and whisk vigorously for about ten seconds. Place the bowl directly over the pot and be mindful of your hands near the pot. Remove for ten, then replace for another ten seconds.
The egg cream should be opaque and slightly thickened. Whisk very well throughout the entire time.
Assemble the Coffee: Pour the brewed coffee into two mugs for two servings.
Then, carefully spoon the whipped egg mixture on top of the coffees, creating a luscious cream float. TIP: Pour the cream over the back of a spoon to get that perfect layer on top.
Optional Dusting: If desired, dust the top of the egg coffee with Vietnamese cinnamon for an aromatic touch.
Serve and Enjoy: Vietnamese egg coffee is best enjoyed immediately while the cream float is still velvety and rich. Savor each sip of this delightful and indulgent beverage.
Vietnamese Cinnamon for dusting on top