Ingredients
- 1 liter milk
- 6 egg yolks
- 2 egg whites
- 100g butter (optional, for extra richness)
- 80g brown sugar
- 2 tbsp sugar (for the egg whites)
- 1 vanilla bean
- A pinch of salt
Preparation
Heat the milk in a pan and add the scraped vanilla seeds and the pod. Bring to a gentle boil, then remove from heat. In a separate bowl, whisk the egg yolks with the brown sugar and a pinch of salt. Gradually stir this mixture into the warm (but not boiling) milk. Transfer the mixture to a metal bowl.
Bring water to a boil in a pan that the metal bowl fits over (bain-marie). Constantly stir the egg-milk mixture over the simmering water until it thickens slightly into a custard. Do not let the custard boil, or the eggs will scramble. Once thickened, remove from heat and let it cool.
Whisk the egg whites with 2 tablespoons of sugar until stiff peaks form. Use a spoon to form small clouds (dumplings) of the foam and place them on a plate. Microwave them for about 1 minute on medium power until they set.
Serve the cooled madártej in bowls with the foam clouds on top. Garnish with toasted almonds or chocolate flakes if desired.
Enjoy your meal!
