Floating Islands is such a nostalgic, classic dessert in Hungary, we call it Madártej (bird's milk). Hungarian Floating Islands is refreshing and smooth, made of light vanilla custard and cloud-like poached meringues.
Whisk the egg whites with the remaining 2 tbsp sugar to stiff peaks.
Floating Islands
Heat the milk with the vanilla in a saucepan.
When the milk is hot, but not boiling., scoop the egg whites into the milk using two spoons, a few spoonfuls at a time and poach them.
Poach them for about 2 minutes at one side, flip them over, cover the pan and poach the other sides for 1-2 minus as well. Make sure the milk is not boiling in the meantime.
Get the poached meringues out of the milk to a plate and let them chill until serving.
Add a ladle full of hot milk to the egg yolks, while stirring constantly to equalize the temperatures.
Pour the mixture into the simmering milk. Stir it as it thickens a little for about 10 minutes.
Let the vanilla custard chill.
Serve it in plates or glasses, the poached meringues on top.