Hungarian Floating Islands (Madártej)

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Ingredients

For the Custard:

• 1 liter (4 cups) whole milk
• 6 egg yolks
• 150 g (¾ cup) sugar
• 1 teaspoon vanilla extract

For the Meringue “Islands”:

• 6 egg whites
• 2 tablespoons sugar
• Pinch of salt

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Instructions

Prepare the Custard:

1. Heat the milk in a large saucepan over medium heat until hot but not boiling.
2. In a bowl, whisk egg yolks with sugar until pale and creamy.
3. Slowly pour some hot milk into the yolk mixture while whisking (to temper).
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until slightly thickened.
5. Add vanilla extract and remove from heat. Let cool.

Prepare the Meringue:
6. Beat egg whites with a pinch of salt until soft peaks form.
7. Gradually add sugar and beat until stiff peaks form.

8. Bring the milk (or lightly simmering water) to a gentle simmer.
9. Using a spoon, form quenelles (oval scoops) of meringue and place them into the simmering liquid.
10. Cook about 1 minute per side, then remove carefully and drain.

Assemble:
11. Pour cooled custard into a serving dish.
12. Gently place the meringue islands on top.
13. Chill before serving.

Serve cold.