3ounces(85 grams) freshly brewed strong coffee or espresso
ground cinnamon, for garnish
Instructions
Pasteurize the egg yolks with the condensed milk and sugar. Place the egg yolks, condensed milk, and sugar in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water).Cook over medium heat, using a whisk to stir the mixture and scrape the sides of the bowl occasionally, until the mixture has thickened and is able to coat the back of a spoon, about 5 minutes. An instant read thermometer inserted into the center of the mixture should read 160°F.
Add the vanilla, then whisk the egg yolk custard. Remove the pan or bowl from heat and set on a wire rack.Use a handheld electric mixer to whisk in the vanilla on low speed, about 15 seconds. Turn the mixer to medium-high and whisk the custard for 2 to 3 minutes, until light, fluffy, and doubled in volume.
Serve immediately. Pour the coffee into a heatproof glass. Use a rubber spatula to scrape the egg yolk mixture over the coffee. Garnish with a dusting of ground cinnamon. Serve immediately with a spoon.
Notes
The recipe instructs you to use ⅛ teaspoon of pure vanilla extract. Most measuring spoon sets do not come with a ⅛-teaspoon measure (though you can buy one online). If you don't want to splurge, simply eyeball it! A light splash of vanilla should do the trick. However, err on the side of caution—too much vanilla can easily overwhelm the subtle custard flavors!
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