Floating Islands - Bird's Milk (Madártej)

This is a simple and light dessert of French origin. It can be found in many countries by different names - in Hungary it's called Bird's Milk (Madártej) - sounds strange, doesn't it? It is easy to make, requires just a few ingredients and little effort.
You can make the custard thicker than mine if you prefer, just add more egg yolks or less milk. I like it when it's consistency is light and runny.

Ingredients (serves 4 bigger or 6 smaller portions)

6 large eggs
1 liter (4 cups) whole milk
8 tbsp sugar (2 for the meringues, 6 for the custard)
1 vanilla pod
pinch of salt
1. Separate 6 eggs (place the whites in a bigger bowl.
2. Add a pinch of salt to the egg whites, and beat it with an electric mixer.
3. When the whites are getting foamy add 2 tbsp of sugar, then continue to whisk until firm peaks form.
4. Pour the milk into a large pot, bring it to a slow boil then keep it simmer on low heat.
5. Gently place heaped spoonfuls of whites into the simmering milk. (Do not overcrowd the pot as the whites will rise! Cook them in batches instead.)
6. Poach them for about 2 minutes then flip the over one by one. Poach this side for 2 minutes too.
7. Using a slotted spoon take out the meringues and place them on a plate. Set them aside while making the custard.
8. Strain the milk through a sieve and discard the egg whites remains. Pour the milk back to the pot and let it cool a little.
9. Remove the seeds from the vanilla pod and add it to the egg yolks and also add 6 tbsp sugar.
10. Whisk them together with a hand- or electric mixer until it's fluffy and lighter. It takes about 3-5 minutes.
11. Pour 2 ladleful of warm milk into the egg-mixture and immediately whisk it until well combined.
12. Place the pot with the milk back to low heat, then pour the egg-mix into the milk and stir immediately.
13. Cook it on very low heat, stirring constantly, until it thickens a little – it takes about 15 minutes. (my version is light and runny, not a thick custard)
14. Remove from the heat and let it cool to room temperature.
15. Pour the custard into a bowl and place the meringues on top, then refrigerate it.
16. When it's cold enough, serve it in individual bowls.
17. Enjoy!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2019 - (all rights reserved)/

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