Hungarian Floating Island (Madártej)

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Ingredients:

For the custard:

• 1 L milk
• 4 egg yolks
• 100 g sugar
• 1 tsp vanilla extract (or vanilla sugar)
• 1 tbsp cornstarch (optional, for thicker custard)

For the “floating islands” (meringue):

• 4 egg whites
• 80 g sugar
• Pinch of salt

Instructions:

1. Heat the milk in a pot until warm (do not boil).
2. In a bowl, whisk egg yolks with sugar and vanilla. Add cornstarch if using.
3. Slowly pour a little warm milk into the egg mixture, whisking constantly.
4. Return mixture to the pot and cook on low heat, stirring, until slightly thickened. Do not boil.
5. In a separate bowl, beat egg whites with a pinch of salt until foamy.
6. Gradually add sugar and beat until stiff peaks form.
7. Bring a pot of water or milk to a gentle simmer.
8. Drop spoonfuls of meringue and cook for 1–2 minutes per side, then remove.
9. Pour custard into bowls and place cooked meringue on top.

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