VIETNAMESE ICED COFFEE
Strong coffee with sweetened condensed milk and chilled on ice makes an unbeatable Southeast Asian treat. Even those who only take their coffee black will like this. Serve it on hot summer days or as an evening treat. We learned this in Vietnam, and now drink almost all our espresso this way.
Provided by Joseph and Joyanna
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
- Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 22 g, Cholesterol 13 mg, Fat 3.3 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 64.1 mg, Sugar 20.8 g
VIETNAMESE COFFEE
Traditional Vietnamese coffee with an optional delicious twist! This recipe is based on what I learned from my parents, who drink it every day, and from my 5 years of experience as a barista.
Provided by coffeeshopjunkie
Categories World Cuisine Recipes Asian Vietnamese
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
- Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.
Nutrition Facts : Calories 158.4 calories, Carbohydrate 26.1 g, Cholesterol 12.8 mg, Fat 5.1 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 64.5 mg, Sugar 22.3 g
COFFEE FLAN
Categories Coffee Milk/Cream Egg Dessert Bake Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
- Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
- To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
VIETNAMESE COFFEE RECIPE BY TASTY
Here's what you need: ground chicory coffee, sweetened condensed milk, hot water
Provided by Frank Tiu
Categories Drinks
Time 30m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Pour the ground coffee into a Vietnamese phin filter base. Place the phin filter strainer on top of the coffee.
- Pour the sweetened condensed milk into a glass.
- Place the phin assembly on top of the glass. Pour hot water into the phin filter. Place the phin filter lid on top and let the coffee drip through the filter into the glass.
- Stir well before serving.
- Enjoy!
Nutrition Facts : Calories 96 calories, Carbohydrate 16 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 16 grams
VIETNAMESE COFFEE
Make and share this Vietnamese Coffee recipe from Food.com.
Provided by Mercy
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the milk into the bottom of an 8 ounce glass.
- Carefully pour in the coffee, trying not to disturb the layer of milk.
- Stir the milk up from bottom and sip the coffee (there will probably be some milk left in the bottom of the glass when you are finished).
- Variation: This coffee may also be served iced; add some ice cubes on top of the layer of condensed milk and proceed as above.
CARAMELIZED COFFEE FLAN
Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!
Provided by breezermom
Categories Healthy
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
- Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
- Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
- Remove pan from water, and let cool. Cover and chill at least 8 hours.
- To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.
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- Preheat oven to 350°F. Cook sugar and 2 tablespoons water in a small saucepan over medium-high, stirring once, until sugar mixture turns golden in color, about 5 minutes. Pour caramel evenly into 8 (6- to 8-ounce) ramekins (about 2 teaspoons each). Set aside.
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