Hungarian Floating Island – Madártej

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Instructions:

1. Make the custard:
   • Heat milk gently in a saucepan.
   • In a bowl, whisk egg yolks with half the sugar and vanilla.
   • Slowly pour hot milk into the yolk mixture while stirring.
   • Return to the pot and cook on low heat, stirring, until slightly thickened (do not boil).
2. Make the “islands”:
   • Beat egg whites with remaining sugar and a pinch of salt until stiff peaks form.
   • Drop spoonfuls of the meringue into simmering milk.
   • Poach each side about 30–60 seconds, then lift out carefully.
3. Serve:
   • Pour custard into bowls and place meringue “islands” on top.
   • Serve warm or chilled.