Ready in under 30 minutes, this Protein Bird’s Milk is an airy, low-sugar dessert that balances a creamy custard base with light, cloud-like egg-white foam.
It’s high in protein, simple to prepare, and makes a refined, portionable dessert for everyday treats or a special table.
What this recipe delivers
This version keeps the dessert low-sugar and emphasizes high protein without sacrificing texture.
A quick microwave method for the foam shortens hands-on time while a gentle stovetop method keeps the base silky and stable.
Ingredients
- 3 large eggs, separated (keep whites cold).
- 900 ml plant-based milk (soy, oat, or almond work well).
- 1 scoop (about 25–30 g) vanilla protein powder.
- 80 g erythritol or another granular sugar substitute measured to taste.
- Pinch of fine salt.
- 1 tsp vanilla extract.
- 2 tbsp cornstarch, dissolved in 3 tbsp cold water.
The amounts were adjusted slightly for a firmer, protein-forward custard and to create clearer textural contrast with the foam.
If you prefer a sweeter finish you can increase the sweetener a little, but the custard firms best when not overly sweet.
Equipment you’ll need
- Medium saucepan and heatproof whisk for stovetop cooking.
- Hand mixer or whisk and microwave-safe plate or shallow bowl for the foam.
- Small serving glasses or ramekins and a sieve for smoothing the custard if desired.
Using the right tools keeps the process quick and prevents curdling or overcooking.
A fine mesh sieve is optional but useful if the base develops any tiny lumps while thickening.
Step-by-step: creamy protein custard base
Whisk the egg yolks with the protein powder until smooth, then gradually whisk in half the milk to make a loose slurry.
Combine the remaining milk, erythritol, and vanilla in a saucepan and warm gently over medium heat until steaming.
Temper the yolk-protein mixture by whisking a ladle of warm milk into it, then return everything to the pan.
Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon — take care not to boil to avoid curdling.
Once thick, whisk in the cornstarch slurry and simmer for 30–60 seconds until the mixture holds a spoonful.
Remove from heat and cool briefly, then cover the surface with plastic wrap to prevent a skin from forming and chill until room temperature.
Step-by-step: microwave egg-white foam (quick method)
Place chilled egg whites and a pinch of salt into a clean bowl and beat to soft peaks, then add 1 tablespoon erythritol and beat to glossy, stiff peaks.
Spoon or pipe dollops of the meringue onto a microwave-safe plate lined with parchment or into shallow microwave-safe bowls.
Microwave on medium power for 30–40 seconds per batch; the exact time varies by wattage, so start at 30 seconds and repeat in short bursts until set but still soft.
Cool the foam on a rack — it should remain tender rather than hard like typical meringue.
Stovetop foam alternative (traditional method)
If you prefer the classic approach, poach spoonfuls of beaten whites in gently simmering milk for 1–2 minutes per side, then lift onto paper towels to drain.
This yields softer, silkier islands and works well if your microwave is inconsistent.
Assembly and serving
Spoon or pipe a few tablespoons of the chilled protein custard into individual glasses or bowls, leaving room for the foam.
Top each portion with two to three foam islands and chill for at least 30 minutes before serving so flavors meld.
Garnish with a light dusting of cocoa, a few berry halves, or shaved dark chocolate for contrast.
The portions keep the dessert elegant and make it easy to serve at gatherings or plate individually for guests.
Tips for success
Keep egg whites cold before whipping and the yolks at room temperature for easier emulsification.
Cook the custard slowly over moderate heat and stir constantly to prevent hot spots and scrambling.
If the custard shows tiny curdles, pass it through a sieve while still warm and then cool, which will restore a silky texture.
When microwaving the foam, use short bursts to avoid drying the surface; it should be tender and not browned.
Make-ahead & storage
Assemble the custard base up to 2 days ahead and store covered in the refrigerator.
Make the foam the same day you plan to serve for best texture, and combine no more than a few hours before serving.
Leftovers keep tightly covered in the fridge for up to 3 days, though foam will soften with time.
Refrigerate in airtight containers to prevent flavor transfer and to maintain the custard’s structure.
Variations & serving ideas
For a chocolate twist stir 1 tbsp unsweetened cocoa into the custard while warming and top with chocolate shavings.
For a bright, citrus note add 1 tsp finely grated lemon zest to the custard after it’s off heat.
Serve alongside a light tart like the no-bake vegan lemon tart for a contrasting texture.
Pair with a creamy, tropical option such as the coconut mousse cake for a styled dessert spread.
Protein & nutrition note
Using a vanilla protein powder boosts the protein content substantially while keeping carbs low when erythritol is used.
Plant-based milk will lower saturated fat compared with full-fat dairy and keeps the recipe suitable for a wider range of diets.
If you use whey protein and dairy milk the mouthfeel becomes richer and slightly silkier.
Adjust portion sizes and sweetener to match your dietary goals without changing the technique.
Frequently Asked Questions
Q: Can I use regular sugar instead of erythritol?
Yes, granulated sugar can be used in the same weight proportion, but it will change the total carbs and may produce a slightly different texture in both custard and foam.
Q: What protein powder works best?
A smooth vanilla protein powder (plant or whey) blends easiest and contributes flavor without grittiness.
If your protein powder is grainy, sift it into the yolks or dissolve in a small amount of milk first to prevent lumps.
Q: How do I prevent the custard from curdling?
Cook slowly over medium-low heat and whisk constantly; never allow the mixture to reach a rolling boil.
Tempering the yolks by adding warm milk gradually before returning to the pan reduces the chance of scrambling.
Q: My microwave foam dried out — what went wrong?
That usually means it was microwaved too long or on too high a power setting, which cooks out moisture.
Use shorter bursts at medium power and check at 30 seconds to preserve a soft, pillowy interior.
Q: Can I make this completely vegan?
A true vegan foam is more involved since aquafaba (chickpea brine) must replace egg whites and the texture will differ.
The custard base can be vegan by using plant milk and a vegan protein powder, but the classic egg-white foam requires eggs.
If you want more light, no-bake dessert ideas try the no-bake vegan lemon tart or this coconut mousse cake for additional inspiration.
Protein Bird’s Milk (Low-Sugar, Microwave Egg-White Foam)
Ingredients
Main ingredients
- 4 large eggs (separated) Keep whites cold; yolks at room temperature
- 1000 ml plant-based milk soy, oat, or almond
- 30 g vanilla protein powder about 1 scoop (adjust to your scoop size)
- 100 g erythritol for custard; adjust to taste
- 1 tbsp erythritol for whipping egg whites
- 0.25 tsp fine salt pinch for whites and custard (divide as needed)
- 10 ml vanilla extract or vanilla flavoring
- 3 tbsp cornstarch dissolved in 3 tbsp cold water
Instructions
Make the custard
- Whisk the egg yolks with the vanilla protein powder until smooth and lump-free. Gradually whisk in about 250 ml of the milk to form a loose slurry.
- In a medium saucepan, combine the remaining milk, 100 g erythritol, and vanilla extract and warm over medium heat until steaming. Do not bring to a boil; heat gently to avoid scalding.
- Temper the yolk-protein slurry by whisking a ladle of warm milk into it, then pour the mixture back into the pan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Stir in the cornstarch slurry and simmer for 30–60 seconds until the mixture holds a spoonful. Remove from heat, cover the surface with plastic wrap to prevent a skin, and cool to room temperature before chilling.
Make the foam (microwave or stovetop)
- Place the chilled egg whites and a pinch of salt in a clean, grease-free bowl and whip to soft peaks. Add 1 tbsp erythritol and continue whipping to glossy, firm peaks.
- Spoon or pipe dollops of the whipped whites onto a microwave-safe plate lined with parchment or into shallow bowls. Microwave on medium power in 30-second bursts until the exterior sets but remains soft; times vary by microwave wattage.
- Alternatively, poach spoonfuls of whipped whites in gently simmering milk for 1–2 minutes per side for a traditional, silkier foam. Drain briefly on paper towels if poaching, then cool.
Assemble & serve
- Portion the chilled custard into individual glasses or ramekins, leaving room for foam islands. Top each portion with two to three foam pieces and chill for at least 30 minutes to let flavors meld.
- Garnish just before serving with a light dusting of cocoa, shaved dark chocolate, or fresh berries. Store leftovers covered in the refrigerator up to 3 days; foam will soften over time.
Notes
- Temper the yolks carefully by adding warm milk slowly to avoid curdling.
- Use short microwave bursts for the foam to keep it tender rather than dry.
- Make the custard ahead and whip the foam on the day of serving for best texture.
Leave a Reply