Vietnamese egg coffee

• egg yolks↗4
• condensed milk↗150ml ml
• vanilla extract↗1 tsp tsp
• strong espresso200ml ml

  (approx 4 x double espressos)

• chocolate↗dark

  grated (optional)

Step-by-step instructions

1. 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.

2. 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).

3. 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.