A few years ago I visited my sister in law in Hungary. She showed us around Budapest, Gyor, and Veszprem. We also got a flavor tour of different pastries, soups, and Hungarian dishes that you cannot get in the states. Her roommate Anna taught us to make a Hungarian meal and dessert. This is the dessert.
Birdmilk is a Hungarian dessert that we would consider a pudding. The flavor reminds me a little of Lucky Charms. It is not as sweet or as thick as a typical American pudding, but it has good flavor and is simple to make.
Birdmilk is a Hungarian dessert that we would consider a pudding. The flavor reminds me a little of Lucky Charms. It is not as sweet or as thick as a typical American pudding, but it has good flavor and is simple to make.
4 eggs separated
salt
2 Tbsp powdered sugar
1 Tbsp sugar
1 Tbsp sugar
800 ml or 3 1/3 C milk
1 vanilla bean or 1/2 tsp vanilla extract
Salt egg whites, add 1 Tbsp sugar and whip into peaks.
Add 1 Tbsp powdered sugar and 1/2 tsp of vanilla extract to the egg yolks. Whisk until a bit frothy, you want small bubbles on the tops of egg yolks. *If using the vanilla bean wait, this will be added to the milk.
Put 3 1/3 C of milk and 1 Tbsp of powdered sugar into a saucepan. *If using the vanilla bean add it to the milk. Heat on medium heat, you want the milk to be hot but not boiling. A good way to tell the milk is ready is when small frothy bubbles form on top (middle top picture below). Thinly slice (1/4-1/2 inch thick) the egg whites with a spoon and place on top of milk. Depending on the size of your saucepan (we used medium to large), place about 4-5 spoonfuls of egg whites on the milk. Put on a lid and wait for 1-2 minutes. After 1-2 minutes the egg whites will have puffed up considerably (middle left picture below); flip egg whites and leave for another 1-2 minutes. Remove and place them in a separate bowl (bottom row of photos below). You may want to turn the milk down a bit so that it doesn't boil. Continue doing this until all the egg whites have been cooked.
Now you're going to add the egg yolks to the milk to make a "pudding", I put it in quotes because it's not going to be how Americans think about pudding, it will be thicker than milk but runnier than the custard we're used to eating. In order to do this you need to temper the eggs. This is important because otherwise your egg yolks will cook as soon as they touch the hot milk, and your "pudding" will have chunks. To temper add a spoonful of the hot milk to the egg yolks and stir, continue doing this a spoonful at a time, then you can slowly pour in milk to the eggs while continuing to stir. Do this until you've added about 1/2 the milk to the eggs then pour the egg and milk mixture into the pot. Cook until the pudding thickens, but still has a runny consistency.
Then you can add the egg whites to the pot or put the milk into a separate bowl and add the eggs. Cool on the counter first, then put in the fridge to chill. Serve cold.
Add 1 Tbsp powdered sugar and 1/2 tsp of vanilla extract to the egg yolks. Whisk until a bit frothy, you want small bubbles on the tops of egg yolks. *If using the vanilla bean wait, this will be added to the milk.
Put 3 1/3 C of milk and 1 Tbsp of powdered sugar into a saucepan. *If using the vanilla bean add it to the milk. Heat on medium heat, you want the milk to be hot but not boiling. A good way to tell the milk is ready is when small frothy bubbles form on top (middle top picture below). Thinly slice (1/4-1/2 inch thick) the egg whites with a spoon and place on top of milk. Depending on the size of your saucepan (we used medium to large), place about 4-5 spoonfuls of egg whites on the milk. Put on a lid and wait for 1-2 minutes. After 1-2 minutes the egg whites will have puffed up considerably (middle left picture below); flip egg whites and leave for another 1-2 minutes. Remove and place them in a separate bowl (bottom row of photos below). You may want to turn the milk down a bit so that it doesn't boil. Continue doing this until all the egg whites have been cooked.
Now you're going to add the egg yolks to the milk to make a "pudding", I put it in quotes because it's not going to be how Americans think about pudding, it will be thicker than milk but runnier than the custard we're used to eating. In order to do this you need to temper the eggs. This is important because otherwise your egg yolks will cook as soon as they touch the hot milk, and your "pudding" will have chunks. To temper add a spoonful of the hot milk to the egg yolks and stir, continue doing this a spoonful at a time, then you can slowly pour in milk to the eggs while continuing to stir. Do this until you've added about 1/2 the milk to the eggs then pour the egg and milk mixture into the pot. Cook until the pudding thickens, but still has a runny consistency.
Birdmilk (Madartej)
4 eggs, separated
salt
2 Tbsp powdered sugar, divided
1 Tbsp sugar
800 ml or 3 1/3 C milk
1 vanilla bean or 1/2 tsp vanilla extract
- Separate eggs, salt the egg whites, add 1 Tbsp sugar and whip into peaks.
- Add 1 Tbsp powedered sugar and 1/2 tsp vanilla extract to the egg yolks. Whisk until a bit frothy, you want small bubbles on the tops of the egg yolks. *If using the vanilla bean wait, this will be added to the milk.
- Put 3 1/3 C milk and 1 Tbsp of powdered sugar into a large saucepan. *If using the vanilla bean add it to the milk. Heat on medium heat, you want the milk to be hot but not boiling. Scoop thin slices (1/4-1/2 inch thick) of the egg whites with a spoon and place on top of milk. Place about 4-5 spoonfuls of egg whites on the milk. Turn your burner down to low. Put on a lid, wait for 1-2 minutes, then flip egg whites. Leave another 1-2 minutes then remove and place in a separate bowl. Continue doing this until all the egg whites have been cooked.
- Temper the egg yolks and then add them to the milk. Cook until the pudding thickens, but still has a runny consistency.
- For serving, pour the pudding into a heat proof bowl (or leave in pan) and add the cooked egg whites on top. Cool on the counter first, then put in the fridge to chill. Serve cold.
