Cà Phê Trứng

Ingredients

• 4 tbsp (24 g) coarsely ground Vietnamese robusta coffee
• 1 cup (240 ml) just-boiled water
• 2 large egg yolks, at room temperature
• 4 tbsp (80 g) sweetened condensed milk
• 1 tsp caster sugar
• 1/4 tsp vanilla extract
• 1 pinch cocoa powder, to finish

Before you cook

• Separate the yolks and let them stand until they lose their fridge chill.
• Rinse two small glasses with boiling water and tip them dry.
• Set a pan of water on to heat for the whisking bath.
• Fill a shallow bowl with hot tap water to hold the finished glasses.

Steps

1. Spoon 2 tablespoons of coffee into each phin filter and settle the press plate on top.
2. Pour a splash of just-boiled water into each phin and wait 30 seconds for the grounds to bloom.
3. Top up each phin with the remaining hot water and set the lid on.
4. Let the coffee drip slowly into the warmed glasses, about 4 to 5 minutes.
5. Put the egg yolks, condensed milk, sugar and vanilla into a small deep heatproof bowl.
6. Set the bowl over the pan of barely simmering water, keeping its base clear of the liquid.
7. Whisk hard with an electric beater for 6 to 8 minutes, until the mixture triples and thickens to a warm custard.
8. Lift the bowl off the pan and beat for 1 minute more to steady the foam.
9. Stand each coffee glass in the bowl of hot water so the drink stays steaming.
10. Spoon the egg foam over the coffee so it sits as a thick pale cap.
11. Dust the surface with a pinch of cocoa powder.
12. Serve with a long spoon, and eat down through the foam before stirring.