"Life is short..... Let's start with dessert!" ~ A Family Favourite......♥(✿◠‿◠) ̇·٠•●♥
MADAR TEJ (BIRD MILK)
Ingredients:
2 Litres of full cream milk
12 Eggs (Separated)
12 Tablespoons of white sugar
1 Tablespoon Vanilla Essence
1 250g Dark Albany Chocolate
2 Lemons (just the rind)
Method:
In a large deep pot slowly bring the milk to boil, when boiling turn down heat to a simmer. Add the sugar and stir until it is melted, add the vanilla essence and lemon rind. Take off the heat and set aside. Beat the egg whites until firm peaks are formed, add a little sugar half way to give it a gloss and to sweeten slightly. Return milk to the heat and when simmering with a metal spoon, spoon mounds of egg white into the milk and cook slowly turning once. This will only take a few seconds on each side. Remove from milk with a slotted spoon and set aside, repeat until all the egg white is cooked.
Remove or strain any egg white that may be in the milk. In a small jug add one big spoonful of the simmering milk to the egg yellows, add the milk slowly whilst whisking quite vigorously, you do not want the eggs to become scrambled, they must have a runny consistency. Slowly add the egg yellow mixture to the simmering milk stirring slowly, bring to boil once all the egg mixture is added, it will have a "thickish" consistency, like running custard. Take off heat and set aside to cool completely at room temperature.
When cool pour the custard mixture in a large glass bowl, gently place the egg white islands on top of the custard mixture to float. Sprinkle with grated Albany chocolate and put in the fridge to cool completely. When cold take the bowl from the fridge and hide.... we have had family feuds over this dessert..... SERVES 1 (Just kidding:) Serves 6. Spoon custard into bowls and place islands on top. You could also put into individual bowls and then place in the fridge to cool!
Hope you enjoy!!!! ♥(✿◠‿◠) ̇·٠•●♥
