Vietnamese Egg Coffee

 

I love Vietnamese Egg Coffee. I first read about it last year, and, lo and behold, I found the only restaurant in Chicago that serves it. It’s not particularly hard to make, but it is annoying, because it calls for condensed milk and egg, two things I hardly ever have in my pantry.

What I do have is heavy whipping cream, and I happened to have eggs that I had bought for something else. So, I substituted the condensed milk with whipped cream and sugar. 

• 1 tsp sugar
• 4 oz hot Vietnamese coffee
• 1/4 cup heavy whipping cream
• 1 egg yolk

1. Put sugar in a goblet and pour in hot coffee. Stir to dissolve.
2. Whip heavy whipping cream wth sugar until double in volume.
3. Beat egg yolk into whipped cream.
4. Gently pour the eggy whipped cream over an overturned spoon to float on top of the coffee.