Mádartej (Floating Island/Bird's Milk)
Floating Island will look like a vanilla pudding with a dollop of meringue on top, and tastes between tapioca pudding and a mild crème brûlée. Served in a wine glass, this simple dish can lift a hot afternoon into a classy occasion.
3 eggs, separated
150 g *5 1/4 oz) confectioner's sugar
1 l (1 quart) milk
1 stick vanilla
1/2 teaspoon cake flour
Whip the egg whites with 3 tablespoons of sugar until stiff. Boil water in a low casserole-type pot with a wide bottom, and gently add spoon-size whipped egg-white dumplings a few at a time. Turn them over when they have grown and cook for 1-2 minutes. Remove the dumplings with a skimmer, and drain in a strainer.
Mix the egg yolks with 1 dl (1/2 cup) milk, the remaining sugar, and the flour. Put the vanilla in the rest of the milk and bring to a boil, then pour into the egg yolk mixture, stirring all the while. Stirring, cook very slowly without boiling until it thickens. When it coats your spoon, you are ready to go.
Pour into wine glasses or small bowls and chill.