Monday, 26 August 2013

„Bird Milk”

We all remember this delicious dessert which our grandmothers used to prepare from time to time.
Preparation is not as complicated as it sounds, and no, birds are not involved. I'm telling these because, I remember when I was a child, I always teased my grandmother asking her if there are any birds in milk.  
Actually its name comes from the egg whites foam floating on the vanilla milk custard, giving the suggestion of white birds floating on a milk lake, or floating islands.
Birds Milk is a classic french recipe, very easy to make and is always a favorite for the entire family.


4 eggs

150 g sugar

1200 ml milk

1 vanilla powder


Separate the egg yolks from egg white.

Using a mixer make a hard foam of egg whites.
Add 50 g of sugar to the foam and mix well.

Put 700 ml milk in a pot and heat it.
When the milk boils, using a spoon, put the egg white foam in the milk (they will look like dumplings).
Leave it for a minute, then boil the other side.

When the egg white foam is boiled, take them out from the milk and place them in a strainer/colander.
Put the egg yolks, 100 g of sugar and vanilla powder in a bowl and stir until they are well blended.

Add 500 ml milk to this content; stir again until is well blended.
Filter the milk in which you boiled the egg white foam.
Put the filtered milk into another pot and boil again at low heat.
Add the egg yolk diluted with milk into the boiling milk and stir continuously.
Boil until you get a creamy content (about 10 minutes).

When it's ready, pour the content in a bowl and let it cool down.
Then place the boiled egg white foam on surface of the cream.

Reap the harvest of your work! :)

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