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+ servings

Get the Recipe: Vietnamese Egg Coffee Recipe

Vietnamese egg coffee is made an egg yolk and sweetened condensed milk custard sitting on top of strong coffee. It tastes like tiramisu as a beverage!
(5 stars) 10 reviews

Ingredients

  • 2 large egg yolks
  • 1 Tablespoon sweetened condensed milk
  • 1 teaspoon granulated sugar
  • teaspoon pure vanilla extract
  • 3 ounces (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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