Madártej – Hungarian “Bird’s Milk”
Madártej is a light, airy and classic Hungarian dessert that never fails to impress. With sweet vanilla milk and soft meringue pillows, it makes a dreamy dessert, perfect for parties, weekends or as an end to a traditional meal. The name literally means bird's milk , and it is just as light and airy as it sounds. This wonderful dessert is our own favorite and makes us think back to the aroma in grandma's kitchen!
It's a Hungarian variation on the classic French dessert. Île Flottante or Floating island . A classic dessert with airy whipped egg whites and sugar floating in custard. Creme Anglaise.
Ingredients (4 servings)
- 5 dl milk
- 3 eggs (separate yolks and whites)
- 100 g sugar (divided into 50 g + 50 g)
- 1 teaspoon vanilla sugar or 1 vanilla pod
- 1 pinch of salt
- 1 tbsp cornstarch (Maizena)
Tip: Feel free to decorate with grated chocolate, fresh berries or a pinch of cinnamon for an extra Christmas or festive feel.
Do this:
1. Prepare the meringue
- Beat the egg whites with salt until they start to foam.
- Add 50 g of sugar a little at a time and continue beating until you get stiff peaks.
2. Boil the milk base
- Heat the milk with the remaining 50 g sugar and vanilla in a saucepan.
- If you want a creamier consistency, dissolve the cornstarch in a little cold milk and pour in while heating.
- Let the milk simmer over medium heat until it starts to thicken slightly.
3. Cook the meringues lightly
- Gently fold the meringue into the simmering milk.
- Let the meringues simmer for 2–3 minutes on each side until firm.
4. Serve
- Pour the milk into a serving glass or bowl.
- Carefully fold in the meringues.
- Serve lukewarm or cold.
Serving tips
Top with:
- Grated chocolate
- Fresh berries
- A pinch of cinnamon or cocoa
It will be both beautiful and extra delicious!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪
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