Ingredients:
1 egg yolk, at room temperature*
3 tablespoonssweetened condensed milk (coconut, if preferred)
1/2 cupbrewed Vietnamese Coffee or other strong coffee, about 90°F
Directions:
Make the egg cream: In a small bowl, combine the egg yolk and sweetened condensed milk. Using a handheld electric mixer on high speed, beat the mixture for about 2 minutes, until it turns thick and pale yellow. Expect it to resemble slightly aerated, extra-rich condensed milk. (You should have roughly ⅓ cup.)
Transfer the coffee to a serving cup; if you’re sharing, divide it between two small cups or glasses, each with a capacity of about ½ cup. Using a spoon, gently spoon the creamy egg mixture on top. Serve immediately with demitasse spoons for guests to mix and enjoy.