👩🍳 Instructions:
1. Make the Custard Base:
- In a saucepan, heat milk slowly with vanilla until hot but not boiling.
- In a bowl, whisk egg yolks with sugar until pale and creamy.
- Temper the yolks: Slowly pour a little hot milk into the yolks, whisking constantly, then return the mixture to the saucepan.
- Cook over low heat, stirring constantly, until it thickens to coat the back of a spoon (do not let it boil).
- Strain if needed for smoothness, then chill.
2. Make the Meringue Islands:
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar and continue beating to stiff, glossy peaks.
3. Poach the Meringue:
- Heat a wide pan of milk or water (not boiling).
- Use two spoons to shape the meringue into quenelles (oval scoops).
- Gently poach each one for about 30 seconds per side.
- Transfer to a paper towel to drain.
4. Assemble:
- Pour chilled vanilla custard into individual bowls or a serving dish.
- Gently place the floating meringue islands on top.
- Optional: Drizzle with caramel or a dusting of toasted almonds.
🍽️ Notes:
- Madártej is typically served cold, making it perfect for warm days or as a light ending to a rich meal.
- In Hungarian households, this dessert often brings back memories of Sunday lunches at grandma’s!
Would you like a version of this that’s made entirely in the oven for easier cleanup?
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