Bird's milk

Name: Bird's milk - Frusina P.
Ingredients: 1 liter of milk; 5 eggs; 2 packets of vanilla sugar; 400 grams of sugar; 2 tablespoons of starch; grated chocolate for decoration

Dessert - Bird's milk by Frusina P. - Recipia

I made bird's milk because I'm asked for simple desserts, no baking and no sophisticated ingredients. I especially like it when I have fresh eggs on hand. I usually make this recipe when I need something quick, and milk is never missing from the fridge. It's not the dessert I prepare daily, but when I do, it turns out just as I remember it from my childhood. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking time: 25 minutes Servings: 5-6 Difficulty: medium Recipe type: dessert, no baking Ingredients 1 liter of milk 5 eggs 2 packets of vanilla sugar 400 g sugar 2 tablespoons cornstarch Grated chocolate, for decoration Preparation method 1. Heat the milk in a large pot over low to medium heat. Keep an eye on it to prevent it from boiling over. 2. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form using a mixer. When they are firm, gradually add 200 g of sugar and continue mixing until they become glossy, like a firm meringue. 3. In a separate bowl, mix the yolks with the cornstarch. Whisk them well until they lighten in color and the mixture is smooth. 4. When the milk starts to simmer, add the remaining sugar (200 g) and the vanilla sugar. Stir to dissolve completely. 5. Use a spoon to take pieces of the egg white foam and form 'dumplings', placing them directly in the hot milk. Cook them for about 1 minute, turning them after half a minute. Do not overcrowd them; work in batches. When they are done, remove them to a tray or a large plate. 6. After you have removed all the dumplings, take the pot off the heat and let the milk settle for 2-3 minutes. Then add the yolk and cornstarch mixture, pouring it in a thin stream while continuously whisking to avoid lumps. 7. Put the pot back on low heat and cook the cream, stirring constantly, until it starts to thicken. Do not let it boil hard, or it may stick or separate. 8. When the cream is ready (it should have the consistency of a thinner pudding), turn off the heat. Immediately divide it into bowls or deep plates. 9. Arrange the egg white dumplings over the cream, as desired. 10. Sprinkle grated chocolate on top while the cream is still slightly warm. Why I make this recipe often I chose it because it doesn't require baking and the ingredients are basic. It's the kind of dessert for days when you have eggs and milk on hand, but don't want to spend much time in the kitchen. It comes together quickly and can be served warm or cold. Tips and variations Tips - Beat the egg whites well to be as firm as possible; otherwise, the dumplings won't hold their shape. - Do not overheat the milk after adding the yolks, or the cream may curdle. - The dumplings can be made in 2-3 batches; do not try to boil them all at once. - Stir constantly when adding the yolks to the milk. Substitutions - If you don't have cornstarch, you can try using flour, but the texture will be slightly different. - Instead of yolks and cornstarch, you can use a packet of vanilla pudding. Prepare the pudding with the milk from the recipe, and the rest of the steps remain the same. Variations - You can add small pieces of chocolate to the cream after you turn off the heat. - For decoration, use ground nuts or cinnamon instead of chocolate. - You can add a few drops of rum essence for a different flavor. Serving ideas - It can be served at room temperature or cold, according to preference. - For a more festive look, use transparent bowls or dessert cups. Frequently asked questions 1. Should the egg whites be at room temperature? Answer: Yes, they whip more easily if they are not cold, but it is not mandatory. 2. What do I do if my cream curdles when I add the yolks? Answer: It is important to add the yolk and cornstarch mixture gradually to the not very hot milk and to stir constantly. If it still curdles, strain the cream and use it as is; the texture will not be identical, but the taste remains good. 3. Can I use brown sugar? Answer: Yes, but it will slightly change the color and flavor of the cream. The texture remains similar. 4. Can the recipe be made without cornstarch? Answer: Without cornstarch, the cream will be more fluid and may separate more easily. It is safer with cornstarch or pudding mix. 5. Can I make the egg white dumplings in advance? Answer: I do not recommend it; they deflate quickly. It is best to make them just before adding them to the cream. Nutritional values Approximately for one serving (out of 6): about 350-400 kcal. Carbohydrates: 60-65 g Protein: 7-8 g Fats: 7-8 g Calories may vary depending on how much chocolate you add. It is a rather sweet dessert and high in carbohydrates due to the sugar and cornstarch. Storage and reheating Bird's milk is best on the day you make it. If there are leftovers, it can be kept in the refrigerator, covered, for 1-2 days. Reheating is not recommended, as the egg white dumplings will deflate and the cream may separate. It is best enjoyed as a fresh dessert.

Preparation

We boil the milk. We separate the egg whites from the yolks. We beat the egg whites until stiff with 200 grams of sugar, while we mix the yolks with the starch until they turn white. We add the rest of the sugar and vanilla to the hot milk. From the obtained foam, we form dumplings and boil them in milk for about 1 minute. We take them out onto a tray. We add the yolks to the milk, continuously mixing to avoid lumps. We boil until the mixture starts to thicken. We turn off the heat and divide the cream into bowls. On top, we place the foam dumplings and decorate with grated chocolate. Instead of yolks, you can use vanilla pudding. You can also add pieces of chocolate to the pudding.

Bird's milk

Preparation

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