Instructions

Step 1. Aromatize the milk
Pour the milk into a medium pot. Add the vanilla bean (or extract). Warm gently over medium-low heat until it just reaches a simmer — do not boil.

Step 2. Make the meringue clouds
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add ¼ cup sugar and continue beating until stiff, glossy peaks. Using two spoons, scoop small “clouds” of meringue and gently drop them into the hot milk. Poach 2–3 minutes per side, then lift them out with a slotted spoon and set aside to drain.

Step 3. Make the custard
In a separate bowl, whisk together the egg yolks and the remaining sugar. Slowly temper the yolks by adding a ladle of the hot milk while whisking constantly. Gradually add more milk until combined. Return the mixture to the pot and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Do not let it boil.

Step 4. Assemble and chill
Pour the custard into a large serving bowl or individual cups. Place the poached meringue clouds on top. Garnish with caramel, chocolate shavings, or zest if desired. Chill for at least 2 hours or serve slightly warm.

Step 5. Serve
Spoon both custard and meringues together so each serving has the silky cream and airy clouds.

Cook’s Note

The secret to perfect lapte de pasăre is gentle cooking — poaching the meringue clouds just until set, and thickening the custard slowly so it stays smooth and silky. Serve it cool in summer or slightly warm in winter, and finish with a drizzle of caramel or a sprinkle of chocolate for a traditional touch.

Servings: 4–6