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Hungarian floating island, Madártej

Hungarian Floating Island - Madártej

Fluffy egg white clouds floating in vanilla custard. This traditional Hungarian dessert is really nice and very popular among kids (and grown-up kids). It is easy to prepare, light, and extremely delicious.
Total Time 45 minutes
Course Dessert
Cuisine French, Hungarian
Servings 4 people

Equipment

  • Medium pot
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Electric whisk
  • Spoon
  • Knife
  • Smaller cutting board

Ingredients
  

  • 6 whole eggs
  • 1 litre whole milk
  • 6 tbsp sugar
  • 1 vanilla pod or 1 tbsp vanilla extract
  • 1 tbsp corn starch
  • 1 pinch salt
  • lemon zest when serving

Instructions
 

  • Start heating milk in a big pot. Heat until hot but not boiling.
  • Separate the egg yolks from the whites. Do not let any egg yolk get into the white. (Yolks go in a medium bowl, whites go in a large bowl.)
  • In a bowl beat the egg whites with a little pinch of salt until stiff peaks form. When the milk is hot, using a spoon, put 4 dollops of egg-white foam in the milk (they will look like dumplings). Cook one side for about 2 minutes, then flip to the other side, cover the pot and cook for another 2 minutes. When the egg-white foam dollops have boiled, take them out of the milk and place them in a strainer or colander.
    Make sure that the milk is not too hot and not boiling. If it is too hot, you would overcook the egg white and it will shrink and be flat and thin once you take them out.
    Keep cooking the dumplings until you have egg white in your bowl.
  • Slice the top outer layer of the vanilla pod in half lengthwise. Once you have cut through the outer layer you can open the vanilla pod to reveal the many little black seeds inside. Use a spoon or knife to scrape out the seeds, put them in the hot milk.
  • Beat the egg yolks with sugar and vanilla extract until thick and thecolor is light yellow. Add the cornstarch. Pour some of the hot milk into the egg yolks, stir continuously. Now pour this mixture back to the rest of the milk, put back on the heat, do not stop stirring. Do not let it boil, this prevents the eggs from scrambling. Keep stirring until you get a creamy consistency.
  • Turn the heat off and keep strirring for another minute.
  • Let it cool down, por the content into nice serving bowls.
  • Then place the boiled egg white foam on surface of the cream. Sprinkle with lemon zest & enjoy!
Hungarian floating island, Madártej
Keyword Creme anglaise, Floating island