Hungarian Floating Islands (Madártej)

 Ingredients

For the vanilla custard:

1 liter whole milk

5 egg yolks

100 g sugar

1 teaspoon vanilla extract or 1 vanilla bean

1 tablespoon cornstarch (optional, for a slightly thicker custard)

For the floating islands:

5 egg whites

60 g sugar

A pinch of salt

Instructions

Make the custard:

Heat the milk with the vanilla until hot, but do not let it boil.

In a bowl, whisk the egg yolks with 100 g sugar until pale and creamy. If using cornstarch, mix it in.

Slowly pour the hot milk into the egg mixture while whisking constantly.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly. Do not boil.

Make the meringue:

Beat the egg whites with a pinch of salt until foamy. Gradually add 60 g sugar and continue beating until you have a firm, glossy meringue.

Bring a separate pot of milk or water to a gentle simmer. Use two spoons to form oval meringue dumplings and gently poach them for about 1–2 minutes per side. Remove and drain.

Pour the cooled or slightly warm vanilla custard into serving bowls.

Place the fluffy meringue islands on top.

Chill before serving. You can garnish with a little grated lemon zest or caramelized sugar.

Hungarian name: Madártej

English name: Hungarian Floating Islands / B

ird’s Milk

Enjoy! 🇭🇺🥄