Vietnamese Egg Coffee with Condensed Milk
From the MolalaCook kitchen · 烘焙手記
Vietnamese Egg Coffee with Condensed Milk
越南煉奶蛋咖啡
Whip a pasteurised egg yolk with sugar and condensed milk to make a thick, sweet foam.
▶ Watch the recipe
Coffee30 ml
ToppingWhipped yolk
RecipeCoffee
Ingredients6 listed
Video length4:13
Before you begin
This small cup of Vietnamese-style egg coffee uses strong instant coffee. Choose a small cup: the concentrated coffee and sweet foam are intended to be combined as you drink.
Method 做法
01
Whip the yolk
Combine the pasteurised yolk with the sugar and condensed milk. Beat until pale, thick and able to hold a soft mound. Spoon into a small serving cup.
See this stage at 1:25 →
02
Brew the coffee
Dissolve the instant coffee in 30 ml hot water in a separate cup. Stir until no granules remain.
See this stage at 2:26 →
03
Pour and serve
Pour the hot coffee into the cup of whipped yolk. Dust the surface lightly with cocoa powder, then stir before drinking.
See this stage at 2:47 →
Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools
Watch & bake along
Vietnamese Egg Coffee with Condensed Milk
✦Which egg should I use for the topping?+
The yolk is served uncooked. Use a pasteurised egg or pasteurised yolk specifically suitable for this use.
Tools for this recipe
From the bake shop
Hong Kong Milk Tea Cup & Saucer Set
Pull the coffee into the cup before adding the topping.
From the bake shop
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
From the bake shop
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
From the bake shop
