Custard Cups “Ptichye Moloko”: The Simple and Refined Dessert

Instructions:

1. Prepare the Custard Base

1. In a medium saucepan, heat the milk over low heat until warm but not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour a small amount of warm milk into the yolk mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a smooth custard.
5. Remove from heat, stir in the vanilla extract and butter, and set aside to cool slightly.

2. Whip the Egg Whites

1. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
2. Gradually add a spoonful of sugar and continue beating until glossy, stiff peaks develop.

3. Combine for a Light, Airy Texture

1. Gently fold the whipped egg whites into the warm custard base, using light, sweeping motions to maintain the airy texture.
2. Divide the mixture into serving cups or ramekins and let cool at room temperature.
3. Chill in the refrigerator for at least 2 hours before serving.

Serving Suggestions

• Garnish with fresh berries, a dusting of cocoa powder, or a drizzle of caramel.
• Serve with a side of crisp cookies for added texture.
• For a special touch, top with a dollop of whipped cream.

Why You’ll Love This Dessert

These custard cups are incredibly easy to make yet deliver an elegant and sophisticated taste. The combination of creamy custard and airy meringue creates a melt-in-your-mouth experience reminiscent of the classic “Bird’s Milk” confections. Whether served at a dinner party or enjoyed as a comforting homemade treat, this dessert is sure to impress.

Try making these delicate custard cups and indulge in a little taste of sweet, fluffy perfection!