Lapte de pasăre – Fluffy clouds in vanilla custard


  • 1,5 l milk
  • 4 eggs
  • 200 grams sugar
  • 2 spoons of maizena (cornstarch)
  • vanilla extract


In a pan heat up the milk and let it simmer. Pull of the heat. Beat the egg whites until stiff. Add 2 tablespoons of sugar and beat until a glossy consistency. Put the milk on the heat again, do not let it cook, just a gentle simmer. With two spoons make meringue dumplings from the stiff egg whites. Drop it into the milk. After 3 minutes turn the meringue dumplings around to be cooked thoroughly. Repeat, but let space between the dumplings so they can float. Take out on a large plate.

After you finished cooking all the meringue dumplings, strain the milk through a sieve. Mix the egg yolks with sugar and vanilla extract and add to the milk. Boil it until it gets the consistency of a soft pudding.

For decoration, caramelize 2 spoons of sugar and drizzle over baking paper, mould it and decorate.

Refrigerate for a few hours or overnight and serve chilled!

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