Description
A Vietnamese coffee innovation combining whipped egg yolks and condensed milk with strong drip coffee to create a layered, custard-like drink.
Technical
Egg yolks and condensed milk are aerated through vigorous whisking, creating a stable foam through protein denaturation and sugar stabilization. When layered over hot coffee, partial coagulation occurs at the interface while maintaining distinct textures.
Culinary Significance
Provides a luxurious texture contrast between the rich foam and bold coffee, serving as both dessert and caffeine delivery system.
Science
Primary Reaction
Protein denaturation (ovalbumin)
Parameters
Temperature
75°C optimal
60°C to 85°C range
Time
5 minutes
3 minutes – 7 minutes
Equipment
Vietnamese phin filterBalloon whiskCopper mixing bowl (traditional)