Hungarian Floating Island (Madártej) Recipe
A dreamy, nostalgic Hungarian dessert featuring soft vanilla custard topped with fluffy poached meringue “islands.” Light, delicate, and heavenly!
Ingredients:
For the Custard (Tej):
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4 cups whole milk
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4 large egg yolks
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½ cup granulated sugar
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1 tsp vanilla extract or 1 vanilla bean (seeds scraped)
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1 tbsp cornstarch (optional, for thicker custard)
For the Meringue (Madár/”Birds”):
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4 large egg whites
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½ cup granulated sugar
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1 tsp lemon juice or vinegar (helps stabilize meringue)
Optional Garnish:
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Ground cinnamon or cocoa powder
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Caramel drizzle
Instructions:
1. Make the Custard:
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Heat 3½ cups milk in a saucepan over medium heat until steaming (do not boil).
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In a bowl, whisk egg yolks, sugar, and cornstarch (if using) until pale.
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Slowly pour hot milk into the yolk mixture while whisking (to temper).
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Return mixture to the saucepan and cook on low, stirring constantly, until thickened (coat the back of a spoon, ~5-7 mins).
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Remove from heat, stir in vanilla, and strain if needed. Let cool slightly, then chill.
2. Poach the Meringue “Islands”:
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In a clean bowl, beat egg whites with lemon juice until soft peaks form.
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Gradually add sugar and beat until stiff, glossy peaks form.
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Heat remaining ½ cup milk in a wide pan (just until simmering).
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Spoon dollops of meringue into the milk (or use a piping bag for neat shapes).
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Poach for 1-2 mins per side, then remove with a slotted spoon.
3. Assemble:
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Pour chilled custard into bowls.
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Float meringue “islands” on top.
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Dust with cinnamon or drizzle with caramel (optional).
Tips:
✔ No-cook option: Use store-bought custard or pudding for a shortcut.
✔ Fluffy meringue: Ensure no yolk gets into whites, and beat until stiff peaks.
✔ Serving: Best enjoyed cold within a few hours (meringue softens over time).
A classic Hungarian treat that’s as fun to make as it is to eat! ✨🇭🇺
