Vietnamese egg coffee

Description

4 egg yolks
150ml condensed milk
1 tsp vanilla extract
200ml strong espresso (approx 4 x double espressos)
dark chocolate, grated (optional)

• STEP 1

  Put the egg yolks, condensed milk and vanilla extract in a large mixing bowl. Whisk with electric beaters for at least 5 mins or until pale and foamy.

• STEP 2

  Put 4 heatproof glasses or ramekins into slightly larger bowls that have been half-filled with boiling water (this will keep the coffee in the glasses hot for longer).

• STEP 3

  Pour the freshly brewed coffee into the glasses, reserving 2 tbsp, then top with scoops of the egg mixture. Drizzle the remaining coffee on top so that it stains the topping and sinks in. Scatter over a pinch of the grated dark chocolate, if you like. Serve immediately, with spoons.