Brew the Vietnamese coffee

• Brew a strong Vietnamese coffee and set it aside.

Warm the cream mixture

• Separate the egg yolks and set them aside.
• Combine the condensed milk and heavy cream in a saucepan and whisk.
• Bring to a boil, then turn off the heat immediately.

Make the custard base

• Whisk the egg yolks with the espresso and a pinch of salt.
• Slowly pour in the warm milk mixture while whisking.

Strain the custard

• Pass the mixture through a sieve to remove the bubbles and any foam.

Bake in a water bath

• Pour the custard into ramekins and place them in a baking dish.
• Add hot water to the dish and bake at 175 °C until just set.

Chill and caramelize

• Cool, then refrigerate until fully set.
• Sprinkle sugar on top and caramelize with a torch until golden and crackly.