As I am typing this, the floating island is still being chilled in the fridge. I did have a small sample of it. It is definitely not as good as my m.i.l's. oh well...it is my first attempt after all.
I found the process of boiling the beaten egg-white (island) a bit too delicate for me to handle; which created a mess. The "island" tasted salty ; while the milk is not thick enough ..may be it is due to that I halved the recipe... However, I do see myself making this again :) Just that I won't be serving it to any Hungarian guests soon..haha.
If made right, the island should be firm and light and the milk should have a consistency of light cream and give a scent of vanilla.
Madártej (Hungarian floating islands)
Ingredients for 6 portions: (I halved the recipe)
1 l milk
4 eggs
100 g + 2 spoonfuls sugar *** too sweet for me1 teaspoonful flour
1 pinch of salt
1 pod of vanilla *** you may substitute with vanilla sugarMethod :
Divide the eggs and whip the whites with the salt. When it is rather stiff add 2 spoonfuls of sugar and whip until glossy.
Warm the half of milk with the vanilla pod in a shallow saucepan and put dumplings of egg white into it with the help of a tablespoon. Boil the both sides of the dumplings for 1 minute each, then take them out on a sieve. Repeat it until all the egg whites are consumed. Don't overcrowd the pan because the dumplings grow during boiling.
Mix the egg yolks with the rest of sugar and beat until light and foamy. Add the flour, bit by bit the cold milk and in the end sieve the hot milk into it.
Boil the cream with continous stirring on low heat until thickens. Don't let it boil.
Divide immediately into small bowls and top with the white dumplings. Serve chilled.
