Posts Tagged ‘Floating Island – Madár Tej – Hungarian Deliciousness Creamy Dessert’

Floating Island – Madár Tej – Hungarian Deliciousness Creamy Dessert

This is another famous and classic easy recipe among Hungarian families.  

The Hungarian “Bird’s milk” – “Madártej” is a vanilla custard containing foam dumplings whipped from egg whites, and originates from France. In 1834 this sweet dessert made from milk and eggs made its way to Hungary as deeply loved delight for sweet tooth individuals.

Bird milk is an imaginary name, more than probably a wandering term that originally referred to an imaginary food (its history dates back to antiquity).

The word bird milk has appeared with different names in many European languages since the middle of the 18th century. The Hungarian name as Bird’s milk – Madártej is known in the world having named differently …

The dessert made its success all through the Continent. It can be found in almost all the countries in Europe and even in India … e.g. “Oeufs á la neige” – (eggs on the snow) or “Ile flottante” – are often available in French bistros. The floating islands are known by the English speakers and also for Spaniards. In addition to us, the Romanians also follow the bird’s milk line. The Austrians go on calling it canary milk “Kanarimilch”. In India, “Rasmala” is made without eggs and cardamom, which is also flavored with pistachios and saffron.

Receipt – Ingredients – for 4 person – peparating time: 20 mins.


For the basic cream … 6 eggs separated, pinch of salt, 150 g sugar, 1 liter milk, 12 g vanilia sugar (1 packet), 3 tbs flour, 10 dkg raisins Instead of the 1 packet of vanilla sugar or a little aroma, if possable choose 1 real vanilla stick, it’s worth it, it gives the bird’s milk a yummy taste.

Step-by-step Cooking … Meringues beat egg whites with a pinch of salt until soft peaks form. Add 3 tbs of sugar and beat until stiff. Bring half of the milk and scraped seeds of vanilla stick to boil in a large pot, then reduce to a simmer. Scoop up egg-sized peices of beaten egg white mixture and gently slide into the simmering milk. When the meringues rise, carefully turn them and cook on the other side. (about 1 min. egy side) Set then after aside.

For the vanilla sauce … add the rest of the milk into the pot and let it start to simmer again. Mix the yorks with the remaining sugar and flour. Add the vanillia suger to the simmering milk. Remove from the heat, pour slowly – ladia-by-ladie – into the york mixture, whisting constannly. Then pour the mixture in the warm milk. Add thróe raisin Place the pot back on to the heat and cook over low heat until the sauce sóbegins to ticken.

To assemble and serve, spoon meringues into a glass bowl. Pour the vanilla souce on top sprinkle with raisins. Best is when cold, so store in the fridge for a while before serving, but maybe in between someone has discovered it and many are missing. Then off you go it only take 20 mins to get this yummy dessert ready again.

© Aggie Reiter