Protein Bird's Milk (Low-Sugar, Microwave Egg-White Foam)
A light, high-protein take on the classic Bird’s Milk dessert featuring a silky vanilla protein custard and soft microwave egg-white foam. This low-sugar recipe uses plant-based milk and a vanilla protein scoop for added protein without excess carbs, and it comes together quickly with an optional short chill for best texture.
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.