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Floating Islands served in glasses, decorated with vanilla custard and egg white foam
Silky vanilla custard (Madártej) topped with fluffy snow eggs.

Hungarian floating islands

Author: Flavelo
Recipes Cakes and Desserts
The iconic dessert of Hungarian Sundays, which is actually a relative of the French 'Île flottante'. The essence is the contrast: the meeting of silky, vanilla custard (crème anglaise) and cloud-like poached egg white dumplings floating on top.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 310 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Heavy-based saucepan
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Gluten

Instructions

1 ✓

Bring the milk to the boil with the vanilla and half of the sugar.

2 ✓

Whisk the egg whites into stiff peaks with the remaining sugar. Scoop dumplings into the simmering (not boiling!) milk. Poach for 1-2 minutes on each side, then remove.

Tip: The foam expands and sets under heat (protein denaturation).
3 ✓

Mix the egg yolks with the flour and a little cold milk. Pour into the hot milk slowly to temper (heat equalisation).

4 ✓

Thicken the custard over low heat (do not boil!). Strain and let cool.

Recipe FAQ

Why did the custard curdle?
You overheated the egg yolks (scrambled eggs). Never boil the custard, just simmer gently!

Ingredients

  • 1000 ml Whole milk
  • 4 pcs Eggs (separated)
  • 1 pod Vanilla pod
  • 150 g Granulated sugar
  • 10 g Plain flour (optional for thickening)
  • 1 pinch Salt