Hanoi Egg Coffee with Whipped Yolk Cream

What you need

• 15 g (2 tbsp) dark roast ground coffee, coarse-fine grind
• 2 large egg yolks
• 2 tbsp sweetened condensed milk, split in two

Method

Restated from the original video

1. 1

   Warm a small heatproof glass or cup by filling it with hot water, then empty it.

2. 2

   Set a Vietnamese phin filter on the cup. Add the coffee, level it and press lightly with the filter insert.

3. 3

   Pour in a splash of near-boiling water and wait 30 seconds. Fill the filter with about 80 ml (1/3 cup) more near-boiling water, cover and let it drip, 4-5 min.

4. 4

   While it drips, put the yolks and 1 tbsp of the condensed milk in a bowl.

5. 5

   Beat with a hand mixer on high until pale, thick and about tripled in volume, 5-7 min. It should hold a soft peak.

6. 6

   Raw yolks are only gently warmed by the hot coffee, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

7. 7

   Stir the remaining 1 tbsp condensed milk into the hot coffee.

8. 8

   Spoon the yolk cream over the coffee to make a layer about as thick as the coffee below.

9. 9

   Stand the cup in a bowl of hot water to keep it warm and serve right away, with a spoon for scooping the cream.

Imported from fifteen.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.