A unique take on Vietnamese egg coffee, featuring a vibrant ube-flavored custard layer at the bottom. This recipe uses a Vietnamese phin filter for brewing the coffee and creates a rich, floating ube egg custard.
1. With a hand mixer, whisk egg yolks and 2 spoonfuls of condensed milk on medium speed in a bowl for 8-10 minutes. It should slightly thicken (to see if thick and ready, drop a little of the custard into a cup of water to see if it floats). Then drop and whisk in ube extract lightly.
2. Place the phin filter on top of your cup. Put in 3 spoonfuls of your coffee in the phin. Place the filter on top. Fill the phin fully with hot water and let it filter the coffee into your cup until finished. Take off the phin.
3. Put a spoon (back of spoon facing up) on the wall of the cup and slowly pour your ube egg custard onto the spoon (this helps the custard stay afloat).
4. Enjoy!
