Floating Islands (Hungarian Madártej)

Floating islands ("madártej") is the taste of childhood – cloud-light meringue dumplings floating on a soft vanilla custard; it is best cold.

1. Put the milk on with the vanilla sugar and heat it to a gentle simmer (the edge should just bubble, but not boil).

2. Beat the egg whites into a stiff foam with half of the sugar.

3. From the foam scoop dumplings with a wet spoon, and in the hot (but not boiling) milk poach both their sides in a few seconds, then lift them out with a slotted spoon.

4. Mix the egg yolks smooth with the remaining sugar and the flour.

5. Pour in the warm milk gradually, then cook it, stirring constantly, into a thick vanilla custard – but take care, do not let it boil.

6. Cool the custard, then gently place the meringue dumplings on top.

7. Serve well chilled.

Tip: On no account boil the custard, or the egg curdles and it turns lumpy.