Madártej, ami nem birds’milk angolul

Madártej, literally “Bird’s Milk” is a beloved Hungarian dessert with a fascinating history. Its origins trace back to French cuisine, where it is known as *œufs à la neige* (“eggs in snow“) or *îles flottantes* (“floating islands“).

The French version dates back to the 17th century and was later refined in the 19th century. The Hungarian adaptation, known as „Madártej” simplifies the recipe while retaining its light and refreshing qualities, making it a favourite treat, especially during warm summer days. In English it is better to call it „floating island” instead of „birds’ milk”, though.

Here’s the classic recipe to try.

Ingredients:

– 4 eggs
– 1 litre of milk
– 6 tablespoons of sugar (divided)
– 1 tablespoon of corn-starch
– 1 pinch of salt
– 1 vanilla pod or 2 teaspoons of vanilla extract

Preparation of the dessert.

Meringue:

– Separate the egg whites from the yolks.
– Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 2 tablespoons of sugar and continue beating until the mixture is glossy.
– Heat the milk in a large pot until it steams but does not boil. Using a spoon, scoop dollops of the egg white mixture into the milk, creating “dumplings.”
– Poach the meringue dumplings for about 2 minutes on each side, then remove them and set aside.

Custard:

– In a separate bowl, whisk the egg yolks with the remaining sugar and corn-starch until smooth.
– Gradually add a ladle of the warm milk to the yolk mixture while stirring continuously to temper the eggs.
– Pour the yolk mixture back into the pot with the milk. Cook over low heat, stirring constantly, until the custard thickens. Do not let it boil.

Assemble and chill:

– Pour the custard into serving bowls or a large dish. Place the poached meringue dumplings on top.
– Chill in the refrigerator for at least 2-3 hours before serving.

This dessert is a delightful combination of creamy vanilla custard and fluffy meringue, perfect for any occasion. Enjoy!