vietnamese egg coffee

prep 20 mins, no cook, serves 4

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

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.

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).

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.

Nutrition: 187 kcals, 9g fat, 3g saturates, 21g carbs, 20g sugars, 0g fibre, 6g protein, 0.1g salt

Good Food magazine, September 2016