Madártej (Hungarian Bird's Milk Custard)
A classic Hungarian dessert of fluffy meringue peaks floating in silky vanilla custard, creating a delicate contrast of textures. Elegant, simple, and impressive—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 248
- Protein
- 6g
Ingredients
- 2 cups whole milk
- ¾ cup granulated sugar, divided
- 4 whole egg yolks
- 1 teaspoon vanilla extract
- 4 whole egg whites
- ⅛ teaspoon salt
Instructions
- 1
Pour 2 cups whole milk into a medium saucepan and place it over medium heat; do not walk away—you are watching for tiny bubbles to appear around the edges of the milk, which takes about 4 minutes.
- 2
While the milk heats, crack the 4 egg yolks into a medium bowl and add 0.5 cup of the sugar; use a whisk to stir them together in one circular motion until the mixture turns pale yellow and feels thick, about 1 minute.
- 3
When the milk has tiny bubbles around its edges (step 1), slowly pour it into the egg-and-sugar bowl while whisking continuously so the yolks cook gently instead of scrambling, about 30 seconds of pouring.
- 4
Pour the mixture back into the saucepan and return it to medium heat; stir constantly with a wooden spoon, scraping the bottom and sides, until it coats the spoon with a thin cream layer and reaches 160°F (use a thermometer), about 6–8 minutes.
- 5
Remove the pan from heat and stir in 1 teaspoon vanilla extract until the custard smells fragrant and creamy, about 10 seconds.
- 6
Pour the custard through a fine mesh strainer into a wide shallow serving bowl (at least 8 inches across), pressing gently with the back of a spoon; discard anything left in the strainer.
- 7
In a clean glass or metal bowl, add the 4 egg whites and 0.125 teaspoon salt; use an electric mixer on medium speed to whisk them together until soft peaks form—the foam reaches up into tall shapes that gently droop at the tip, about 2–3 minutes.
- 8
Gradually add the remaining 0.25 cup sugar (1 tablespoon at a time) while the mixer runs on medium speed, beating for about 10 seconds between each addition to fully incorporate the sugar.
- 9
Continue beating on medium speed until stiff peaks form—the meringue stands straight up when you lift the whisk and looks glossy and smooth, about 2 minutes more.
- 10
Using a large spoon or ice cream scoop, gently drop dollops of the meringue onto the surface of the cooled custard, spacing them about 1 inch apart; the peaks should sit proudly on top and not sink.
- 11
Serve immediately at room temperature, using a spoon to scoop a piece of meringue and some custard into each bowl together.
Tools you’ll need
- medium saucepan
- medium bowl
- whisk (manual or electric)
- wooden spoon
- instant-read thermometer
- fine mesh strainer
- wide shallow serving bowl (at least 8 inches across)
- electric mixer (stand or hand)
- large spoon or ice cream scoop
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