Vietnamese Egg Coffee (Cà Phê Trứng)
The "Liquid Tiramisu" method for a perfect, marshmallowy custard top.
Equipment
- 1 Handheld electric milk frother (or a small whisk)
- 2 Small glasses (one for brewing, one for whisking)
- 1 Small bowl of hot water (for serving)
Ingredients
- 3 tbsp Ground Coffee Cafe du Monde or Nguyen Coffee Supply
- 2 Large Egg Yolks fresh and pasteurized preferred
- 2 tbsp Sweetened Condensed Milk Longevity brand
- 1 drop Vanilla Extract optional, to mellow the egg scent
- 6-8 oz Boiling Water
- Optional: Cocoa powder or cinnamon for dusting
Instructions
- Brew the Base: Set up your Phin filter with the coffee. Use the Double-Bloom method: add 1 tbsp of hot water to the overturned lid and 2 tbsp to the top of the chamber. Wait 2–3 minutes, then fill the chamber with hot water and let it drip completely.
- Prep the Custard: While the coffee drips, separate 2 room-temperature egg yolks into a clean, dry glass or small bowl. Add 1 tbsp of sugar and vanilla extract.
- The Whisk: Use your electric frother to whisk the egg mixture. Start on low and move to high. Continue for 5-7 minutes until the mixture triples in volume and becomes pale yellow and very thick. Add the 1 tbsp of condensed milk towards the end and whisk to incorporate.
- Assemble: Pour the hot, brewed coffee into a clean glass. Gently spoon the egg custard on top. If whisked correctly, it should float perfectly on the surface.
- The Finish: Dust with cocoa powder and place the glass into a small bowl of hot water to keep it warm while you enjoy.
Notes
- The "Struggle Treat" Texture: This isn't just "foam"—it’s a custard. If your mixture is runny, you haven't whisked long enough. It should have the consistency of soft-serve ice cream. It reminds me of the simple whipped yolks my mom made for me when we first moved to Canada—pure, sweet comfort.
- Temperature Control: The coffee must be piping hot when you pour it under the foam. The heat helps "set" the bottom layer of the custard, creating that beautiful gradient.
- How to Drink: Use a small spoon to eat a few bites of the "meringue" first. I like to leave the layers as is instead of stirring it together to taste the contrast in flavors.