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Step 1: Heat the Milk

Pour the milk into a saucepan.

If using a vanilla bean, add both the seeds and pod.

Heat over medium heat until steaming but do not let it boil.

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Step 2: Make the Custard Base

In a bowl, whisk together:

• Egg yolks
• Sugar
• Cornstarch
• Salt

Whisk until smooth and pale.

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Step 3: Temper the Eggs

Slowly pour about one cup of the hot milk into the egg mixture while whisking continuously.

Gradually whisk in the remaining milk.

Return everything to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Remove from the heat.

Stir in the vanilla extract if not using a vanilla bean.

Strain through a fine-mesh sieve for an extra-smooth custard.

Allow to cool completely.

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Step 4: Prepare the Meringue

Beat the egg whites with a pinch of salt until soft peaks form.

Gradually add the sugar while beating.

Continue until stiff, glossy peaks form.

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Step 5: Poach the Meringue

Bring a wide saucepan of milk or water to a gentle simmer.

Using two spoons, shape the meringue into oval “islands.”

Poach them for about 1 minute per side.

Carefully remove with a slotted spoon and place on paper towels to drain.

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Step 6: Assemble

Pour the chilled vanilla custard into serving bowls or a large serving dish.

Float the poached meringue on top.

Garnish with cinnamon, toasted almonds, caramel sauce, or lemon zest if desired.

Serve well chilled.

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Recipe Variations

Chocolate Madártej

Stir melted dark chocolate into the warm custard for a rich chocolate version.

Coffee Version

Add 1 teaspoon of instant espresso powder to the custard.

Citrus Twist

Flavor the custard with fresh lemon or orange zest.

Caramel Floating Islands

Drizzle homemade caramel sauce over the meringue before serving.

Berry Version

Top with fresh raspberries, strawberries, or blueberries.

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Serving Suggestions

Serve with:

• Butter cookies
• Fresh berries
• Espresso
• Cappuccino
• Black tea
• Dessert wine

Perfect for:

• Christmas
• Easter
• Sunday family dinners
• Dinner parties
• Special celebrations

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Expert Tips

• Cook the custard gently to prevent curdling.
• Never allow the custard to boil.
• Strain the custard for the smoothest texture.
• Poach the meringue over gentle heat to keep it light and airy.
• Chill the custard completely before adding the meringue.