Bird nests (mada'rtej)

Yield: 6 servings

Measure Ingredient
3 cups Milk, divided use
2 tablespoons Vanilla sugar, divided use
5 Eggs, separated
½ cup Sugar, divided use
2 tablespoons Flour
Milk chocolate, grated

Boil 2 cups milk with 1 tablespoon vanilla sugar. Meanwhile, beat 5 egg whites at medium speed till soft peaks form. Gradually add ¼ cup sugar, 2 tablespoons at a time, beating at high speed till stiff peaks form. Put heaped tablespoons into the boiling milk, and cook five minutes, turning once in a while. Take the cooked egg whites out of the milk, and put them aside. Reserve the milk. Cool, then chill.

Beat 5 egg yolks with ¼ cup sugar, 1 tablespoon vanilla sugar, 2 tablespoons flour, 1 cup milk, and the milk in which the egg whites were cooked. Heat in double boiler until a thick custard forms. Cool, then chill.

Presentation: pour custard into a glass bowl. Carefully place the cooked egg whites on the custard. Garnish with fine grated milk chocolate, and serve cold.

Origin: unknown newspaper clip. Translated by Gabi Shahar, December 1993.

Similar recipes