in Dessert Recipes, Eastern Europe

Bird's milk

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Ingredients for 4 servings:

  • 1 liter of milk
  • 3 eggs
  • 4 tbsp sugar
  • 1 vanilla pod(s)
  • 1 lemon(s), grated peel
  • 1 pinch of salt

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Bring the milk to a boil with the grated lemon zest, vanilla pod, and a pinch of salt. Meanwhile, beat the 3 egg whites until stiff peaks form, then lift a spoonful of each to gently drop into the boiling milk. After 1 minute, turn the egg whites over and, after about 30 seconds, carefully remove them with a sieve. Place them in a glass bowl. Beat the 3 egg yolks with the sugar until frothy. Place this mixture on the stovetop over low heat, stirring constantly. Once the bird’s milk has thickened slightly, it’s ready. Let the cream cool and carefully pour it over the egg whites.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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