In a saucepan, heat the milk slowly until just below boiling point.
In a bowl, whisk together egg yolks, sugar, vanilla sugar, and salt until pale and creamy.
Gradually add a ladle of the hot milk into the yolk mixture, whisking constantly to temper.
Pour the tempered mixture back into the saucepan with the rest of the hot milk.
Cook on low heat, stirring continuously with a wooden spoon, until the custard thickens slightly (it should coat the back of the spoon). Do not let it boil or the eggs will scramble.
Once ready, strain the custard through a sieve into a serving bowl. Chill in the refrigerator.
2. Make the floating islands:
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually add sugar and continue beating until stiff, glossy peaks form.
Bring a large pot of water (or some milk from the custard preparation) to a gentle simmer.
Using a spoon, scoop meringue clouds and gently poach them in the simmering liquid for about 1 minute per side, until firm but fluffy.
Remove carefully with a slotted spoon and place them on a tray lined with paper towels.
3. Assemble:
Once the custard has cooled, spoon it into dessert bowls.
Gently place the meringue islands on top.
Sprinkle lightly with ground cinnamon or chocolate shavings if desired.
✨ Serving suggestion: Chill well before serving. This dessert is refreshing, light, and perfect after a rich Hungarian meal.
Would you like me to also share a shortcut version of Madártej that Hungarian home cooks sometimes use to make it faster for weeknights?
