| Time | 12 minutes |
|---|---|
| Yield | 1 rich serving |
Ingredients
- 25 g Vietnamese-style dark coffee
- Hot water for a phin filter
- 1 very fresh egg yolk
- 15–20 g sweetened condensed milk
Method
- Brew a strong coffee through a phin or other slow-drip brewer.
- Whip egg yolk and condensed milk until pale, thick and airy.
- Place the coffee cup in warm water if needed to keep it hot.
- Spoon the egg cream over the coffee and serve immediately.
How to adjust it
Use pasteurized egg products if raw or lightly cooked egg presents a food-safety concern where you live. Keep tools clean and do not leave the egg mixture at room temperature.
If the coffee tastes too intense, change final dilution before changing extraction. If it tastes hollow or sour, focus on grind and contact time. If it tastes harsh or drying, reduce extraction intensity.