Snack · 15 min · vietnamese

Ca Phe Trung

Egg yolks does the heavy lifting here, with sweetened condensed milk rounding it out. A Vietnamese snack that takes 15 minutes, start to finish. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 Egg yolks
• 3 tbsp Sweetened condensed milk
• 1 tbsp Sugar
• 1 tsp Vanilla extract
• 1 cup Strong hot coffee
• 1 tsp Cocoa powder

Steps

1. Separate the yolks carefully; even a drop of white will keep the foam from reaching its full, meringue-like volume.
2. Whisk the yolks with the sugar, condensed milk, and vanilla for 8 to 10 minutes until thick, pale, and ribboning off the whisk. There is no shortcut here; the whisking is the recipe.
3. Brew the coffee strong and pour it hot into small heatproof glasses or cups.
4. Spoon the egg foam generously over the coffee. It should float in a distinct, custardy cap rather than sinking in.
5. Dust with cocoa and serve with a small spoon. Drink through the foam so each sip is half rich custard, half strong coffee.
6. Use only very fresh eggs from a trusted source, since the yolks are essentially uncooked. The hot coffee warms the foam but does not cook it.

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