Vietnamese Egg Coffee (Ca Phe Trung): Whipped Egg Yolk Cream Over Strong Dark Coffee

Brew the coffee very strong, ideally with a Vietnamese phin filter using dark roast ground coffee, or pull two shots of espresso. Keep it hot.

Serves 2

Ingredients

• 2 large egg yolks
• 3 tablespoons sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 teaspoon granulated sugar, optional, for a sweeter foam
• 1/2 cup (120ml) very strong hot coffee, Vietnamese drip or espresso
• 1 teaspoon unsweetened cocoa powder, for dusting
• Pinch of ground cinnamon, optional
• Hot water, for the serving bowl

Instructions

1. Brew the coffee very strong, ideally with a Vietnamese phin filter using dark roast ground coffee, or pull two shots of espresso. Keep it hot.
2. In a small bowl, combine the egg yolks, condensed milk and vanilla.
3. Whisk vigorously with a hand mixer or balloon whisk for 3 to 5 minutes until the mixture is pale, thick and doubled in volume, like soft meringue.
4. Pour about 1/4 cup of the hot coffee into each small heatproof glass.
5. Spoon the whipped egg cream generously over the coffee so it floats on top in a thick layer.
6. Set each glass in a small bowl of hot water to keep the drink warm, dust with cocoa and cinnamon and serve with a spoon.
7. Sip through the cream or stir it in; either way, drink it while it is hot and the foam is still airy.
8. Ca phe trung was invented in Hanoi in 1946 by Nguyen Van Giang, a bartender at the Sofitel Metropole who whipped egg yolks with sugar as a substitute when milk was scarce. His family still serves it at Cafe Giang in the Old Quarter. Rich, custardy and warming, it is like drinking a tiramisu, and it makes a wonderful autumn afternoon pick-me-up when the air turns cool.

Nutrition (estimated, per serving)

• Calories: 160 kcal
• Protein: 5g
• Fat: 7g
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 17g
• Sodium: 50mg