Hungarian Floating Island (Madar Tej)

This recipe title in Hungarian actually translates to “Bird’s Milk.”  It was one of my very favor desserts/treats when I was a little girl.  I hope you enjoy it!

  • 1 quart milk
  • 6 eggs, separated
  • 6 Tablespoons sugar
  • 1 teaspoon vanilla
  • 1/2 cup cold milk

Beat egg whites until stiff.  Boil 1 quart of the milk and add 3 tablespoons sugar.  Drop tablespoons full of egg whites into boiling milk.  Turn on the other side after a few seconds.  Remove boiling egg whites from milk and place in bowl.  Continue until all egg whites are used.  In another bowl beat the 6 egg yolks and the remaining 3 Tablespoons and the 1/2 cup of milk.  Add yolk mixture to the boiling milk and cook for another 2 minutes.  Remove from heat and add vanilla.  Pour this custard over egg whites and put into the refrigerator to cool.  Serve cold!

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