Main Navigation Bar

Tag Archives | coffee

Vietnamese Egg Coffee (Ca Phe Trung)

Deliciously Decadent and one of the BEST Dessert Drinks: Vietnamese Egg Coffee (Ca Phe Trung) | recipe from runawayrice.com

Sweet and velvety whipped egg yolks are layered on top of robust filtered coffee to make this delicious hot beverage. Vietnamese Egg Coffee is not as popular as Vietnamese Iced Coffee but it will be once the word gets out…So I hope this post entices you to give this amazing drink a try. If you enjoy coffee and dessert (and who doesn’t?), you’ll love this beverage. The bitterness of the strong coffee is a tantalizing contrast to the sweet and fluffy whipped eggs. Especially now, during the colder months and holiday season, it’s a perfect indulgence to wow your tastebuds and warm your belly! Enjoy!

Notes on the Recipe, Tips and Tricks

I use pasteurized eggs instead of regular raw eggs for health reasons. You can purchase pasteurized eggs at your grocery store but the pasteurization process is really easy to do at home. Check out my video: How to Pasteurize Eggs for more information.

Make sure the eggs are at room temperature before beating. They’ll be fluffier when not so cold. When separating the eggs, try to remove as much of the whites as possible as it will result in a smoother texture.

I serve this often after a meal as dessert. It’s a wonderful coupling of a hot coffee drink and a sweet treat, perfect for finishing out a meal.

Serve it with a shot of your favorite liqueur for even more flavor. I love Godiva Chocolate and Bailey’s Irish Cream.

The whipped egg yolks do not hold up long, so enjoy right away. You can make ahead and refrigerate for up to 4 hours but consume it soon after as it will start to break down.

If you’re in the mood to experiment, freeze the egg mixture and you’ll have a delicious tasting custard. Yum!!

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Coffee and Cream Agar Dessert (Thach Ca Phe) and Chocolate Flan Cake.

Ingredients

2 Tbsp robust coffee beans or 3 Tbsp ground coffee
1 cup boiling water
2 large pasteurized eggs at room temperature
1 packet vanilla sugar (.28 oz) or 2 tsp sugar + 1/2 tsp vanilla extract
2 Tbsp sweetened condensed milk

Other Items
2 Vietnamese coffee filters

Directions

Pulse/grind the coffee beans for 15-20 seconds to achieve a Medium grind.

Transfer the ground coffee into the coffee filters, dividing the coffee evenly. Shake the filters gently to level the coffee. Insert the filter screens and screw until snug. Do not over-tighten.

Place each filter over a small glass or cup. Add 2 Tbsp boiling water to each filter and check to see the coffee is dripping through slowly. If the coffee is coming out too fast, tighten the filter screen further. Add the remaining boiling water, dividing between the filters, and allow the coffee to slowly drip through. (This takes approximately 3-4 minutes.)

Separate the eggs and place the yolks into a measuring cup. Add the vanilla sugar.

Using a hand-mixer, gradually increase the speed and then beat the eggs on High speed for 1 minute. (You’ll notice the yolks turning from a bright orange to yellow and becoming thicker.)

Add 1 Tbsp sweetened condensed milk and then mix on High speed for another minute.

Add another 1 Tbsp sweetened condensed milk and again mix on High speed for 1 minute or until the eggs are creamy and custard-like. (The total mixing time is approximately 3-4 minutes.)

To assemble the drinks, pour the coffee into 2 mugs, reserving 1 Tbsp coffee per mug.

Spoon the fluffy egg mixture on top of the coffee, dividing it evenly between the 2 mugs.

Drizzle the remaining coffee into each mug.

Serve the mugs in bowls of boiling water to warm-up the coffee. (You can also reheat the coffee before assembling the drink.)

Optionally, top the Vietnamese Egg Coffee with ground cinnamon or whipped cream or both.

Stir everything together and enjoy!

Yields: 2 servings

Tools I Love and Use in My Kitchen

Vietnamese Egg Coffee (Ca Phe Trung): A Drink and Dessert All in One! | recipe from runawayrice.com

*This post contains affiliate links.*

Continue Reading

Marbled Coffee and Cream Gelatin

 

This recipe is a twist to my earlier post on the Coffee and Cream Agar Jelly.  Let’s say you can’t get to an Asian grocery store to buy agar agar powder and because you’re so busy you don’t have the time to make the dessert layer by layer but still want to enjoy this cool, refreshing dessert.  Well, I have a recipe shortcut for making this dessert that is eye-catching and mouth-pleasing!  My inspiration was the turtle brownie with its beautiful flow of dark brown and caramel colors.  You’ll be happy to know there’s no wrong way to make this version of the dessert.  Swirl the coffee and cream as much or as little as you’d like for the most appealing dessert.

Ingredients

4 envelopes of unflavored gelatin (total of 1 ounce or 28 grams)
2 cups water
3/4 cup sugar

For the Coffee Layer:
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

For the Cream Layer:
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of canned coconut milk)
1/2 cup cold water

Directions

Mix the instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine the half and half and coconut cream.  Add cold water to make 1 cup.

In a medium saucepan, add 1 cup water.  Sprinkle gelatin over the water and let stand for 1 minute.  Add the remaining 1 cup water and sugar.  Heat the mixture over Medium heat stirring constantly to dissolve the gelatin and sugar, approximately 4-5 minutes.  Turn off the heat.

Measure out 1 cup of the gelatin mixture into a shallow dish and leave the remaining in the saucepan.

Add the coffee mixture to the gelatin mixture in the dish.  Stir well to combine.   Place the dish in the refrigerator.

Pour the cream mixture into the saucepan and combine.

After refrigerating the coffee mixture for 1 hour, remove from fridge.

Drizzle the cream mixture on top of the coffee mixture.  (Coffee mixture should just be starting to set.)  Use a spoon to create swirls if desired.  Return dish to the refrigerator and chill for at another 3 hours.

To serve, cut into slices or squares.

Yields: 6-8 servings

Continue Reading

Coffee and Cream Agar Dessert (Thach Ca Phe)

Coffee and Cream Agar Jelly (Thach Ca Phe) | recipe from runawayrice.comThis dessert is a fantastic summer treat that is refreshing and unique tasting.  The recipe uses agar agar, a gelatinous substance derived from seaweed.  It’s similar to unflavored gelatin but has more of a crunch and is vegetarian.  Agar agar is tasteless and so combines well with most flavors.  In Asia, it’s a very popular ingredient in desserts.  Depending on how much water is mixed with it, agar agar can create textures ranging from creamy puddings to solid fudge-like chunks.

Notes on the Recipe, Tips and Tricks

Ok, getting back to the dessert.  It’s a bit time consuming to make because you have to make each layer individually and allow it to set slightly before starting the next layer.  The key to making a successful dessert is timing the layers just right.  If you wait too long between layers, they solidify and then you have a dessert with layers that just slide off one another.  If you don’t wait long enough and the layer is too soft, the coffee and cream mix together.  (But if this happens to you, don’t despair!  See my post for Marbled Coffee and Cream Gelatin recipe.)  So how do you time the layers just right?  I use a rather sophisticated tool called my pointer finger.  I lightly touch the jelly with my finger and it should be tacky but not wet and stick to your finger.  This is the indication the existing layer is firm enough to hold the next layer.  But, let’s say it’s your first time making this and you’re not exactly sure of the timing.  I have another trick–keep the two mixtures simmering over low heat while you’re making the layers.  The heat helps to glue the layers together.

Other notes on this recipe, you’ll need two dishes.  A larger one for the ice bath and a smaller one for the jelly itself.  It’s best to use a shallow pan which allows the jelly to cool faster.  In the video, I use a 9 1/4 inches by 7 1/2 inches dish.  If you’d like, you can make the dessert in juice glasses, shot glasses or dessert dishes for even more visual appeal.  Please note that I’ve adjusted the water in the recipe to allow for a bit of evaporation during the simmering process and you may have a bit of each mixture leftover.  If you want you can mix the two together for an interesting top layer.

To serve this dessert, you can simply cut it into blocks and eat it with your hands.  You can also dress it up by serving it on a plate with whipped cream and chocolate shavings.  If you opt to serve it this way, I recommend putting some whipped cream on the plate and then placing the jelly on top.  The dessert is quite slippery and may slide around on a plate without something to hold it down.  Another great way to enjoy this dessert is to cut it into small pieces and add to iced coffee.  Use a big boba straw to slurp up the coffee and jelly bits.  (Oh Yum!!)  I hope you enjoy the recipe!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Vietnamese Custard (Banh Flan) and Chocolate Flan Cake.

Ingredients

1 packet agar agar powder (25 grams or approximately 2 Tbsp)
5 1/4 cups water
1 cup sugar (you can add more if you want it sweeter)

for the Coffee Layer
4 tsp instant coffee (I use 2 packets of Starbucks Via)
1/4 cup hot water
3/4 cup cold water

for the Cream Layer
1/4 cup half and half
3 heaping Tbsp coconut cream (this is the top portion of the canned coconut milk)
1/2 cup cold water

for Ice Bath
4 cups ice
2 cups water

Directions

Add water into a medium saucepan.  Sprinkle in the agar agar powder and whisk together.  Allow to rest for 15 minutes.

Mix instant coffee with hot water.  Stir to dissolve.  Add cold water to make 1 cup.

Combine half and half and coconut cream.  Add cold water to make 1 cup.

Heat the agar agar powder and water over medium heat stirring constantly to dissolve.  As soon as the mixture starts to bubble, add the sugar and stir until it’s dissolved.  Use a fine sieve or spoon to skim the foam from the top and discard.  Turn the heat down to low.

Pour 2 1/2 cups of the mixture into a second, smaller saucepan.  To the first saucepan, add the coffee and stir well.  Add the cream mixture to the second saucepan and again stir together.  Make sure both pans are now simmering over low heat.

Place the smaller dish inside the large one and add ice so it’s surrounding the smaller dish.  Pour in cold water filling the outside dish about 3/4 of the way full.

Measure out 1 cup of the coffee mixture and pour into the smaller dish.  The setting of the jelly varies depending on the size of your pan.  The one I am using is 9 1/4 inches by 7 1/2 inches and each layer sets in about 3 minutes.

Stir the mixture and measure out 1 cup of the cream.  Using a large spoon, gently spoon the mixture on top of the coffee layer.  Avoid pouring the mixture directly into the dish which could cause the existing layer to break.  Optionally, pour the liquid over the spoon and allow it to drizzle into the dish.

Continue making the layers until all 7 layers are made, 4 layers of coffee and 3 layers of cream.  Be sure to stir the mixture each time before pouring into the measuring cup.  Once the top layer sets, put the dish in the refrigerator and chill for at least 4 hours before serving.  Serve cold.

Yields: 12 servings

Tools I Love and Use in My Kitchen

Chilled Coffee and Cream Agar Jelly Dessert for your sweetheart | recipe from runawayrice.com

Chilled Coffee and Cream Agar Jelly Dessert Bars | recipe from runawayrice.com

*This post contains affiliate links.*

Continue Reading