Heat 175g of water to 205°F / 96°C. Warm a phin filter and a cup with a quarter of it, then discard that water.
Add 8g of ground coffee to the filter and bloom it with a little of the water for 30 seconds. Pour in the remaining water and let it drip for 2-3 minutes.
Whisk 2 pasteurized egg yolks and 2 tablespoons of sweetened condensed milk with an electric whisk for 3 minutes, until light yellow and thick. Pour it over the back of a spoon onto the coffee.
