Vietnamese Egg Coffee (Cà phê trúng)
A famous delicacy from Hanoi, Vietnam. The Vietnamese Egg Coffee takes a bitter strong robusta coffee which contrasts perfectly with the sweet, firm cream made with egg yolk and condensed milk.
First, make the cream
In a deep bowl and with the help of a fouet or mixer, beat the egg yolk until it starts to whitish.
Add the condensed milk gradually and keep beating until the mixture is even, pale and creamy.
Add the vanilla essence and mix carefully.
Prepare the coffee
Make a strong coffee, if you have Robusta beans, the coffee can be filtered. Otherwise, it is ideal to prepare a double dose of espresso.
Now ladies and gentleman, the Egg Coffee
Put the coffee in the cup. On top, carefully add the cream.
To serve like the Vietnamese, put the cup in a bowl with hot water. This technique keeps the coffee warm.