Hungarian Floating Island (Madártej)
Madártej (“bird’s milk”) is a classic Hungarian dessert made of soft poached meringue floating on chilled vanilla custard.
Ingredients
For the custard
- 1 liter milk
- 6 egg yolks
- 100–120 g sugar
- 1 tsp vanilla extract (or 1 vanilla bean)
For the meringue
- 6 egg whites
- 50–75 g sugar
- Pinch of salt
Instructions
1. Make the meringue
- Beat the egg whites with a pinch of salt until soft peaks form.
- Gradually add the sugar and continue beating until glossy and stiff.
2. Poach the meringues
- Heat the milk in a wide saucepan until steaming but not boiling.
- Spoon portions of meringue onto the milk.
- Poach for about 30–60 seconds per side.
- Remove with a slotted spoon and set aside.
3. Make the custard
- Whisk the egg yolks with the sugar.
- Slowly whisk in some of the hot milk.
- Return the mixture to the pan.
- Cook gently over low heat, stirring constantly, until it thickens slightly.
- Do not let it boil, or the eggs may curdle.
- Add the vanilla.
4. Chill and assemble
- Let the custard cool completely.
- Pour into serving bowls.
- Float the poached meringues on top.
- Refrigerate before serving.
Tips
- Serve well chilled.
- A light sprinkle of grated chocolate or caramel can be added for decoration.
- Similar desserts exist in other countries, such as the French dessert Île flottante.
Result
You’ll get a silky vanilla custard topped with cloud-like meringues—a light, elegant dessert that’s been popular in Hungary for generations. 🍮☁️
