Madártej — Print Recipe — The Culinary Codex

Pillowy poached meringue clouds floating on a golden vanilla custard lake — Hungary's most ethereal and beloved nursery dessert.

Instructions

1 Heat milk with half the sugar and vanilla in a wide saucepan until gently simmering.
2 Beat egg whites with a pinch of salt to soft peaks, then gradually add 80g sugar, beating to stiff, glossy meringue.
3 Scoop large spoonfuls of meringue and gently poach in the simmering milk for 2 min per side. Lift out with a slotted spoon onto a plate.
4 Beat egg yolks with remaining sugar until pale. Slowly pour hot milk through a sieve into the yolks, whisking constantly.
5 Return custard to the saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (do not boil).
6 Pour custard into a serving dish. Float the poached meringue islands on top. Chill before serving.

Did You Know?

The name "madártej" (bird's milk) refers to something so delicate and rare it seems impossible — like milk from a bird.