Description
A classic Hungarian dessert featuring silky vanilla custard topped with light, airy meringue islands. This elegant treat is both comforting and delicate, perfect served chilled.
Ingredients
- 500 ml milk
- 4 egg yolks
- 3 to 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 egg whites
- 2 to 3 tablespoons sugar
- caramel sauce (optional)
- toasted almonds (optional)
Instructions
- Heat milk in a saucepan over medium heat until hot but not boiling.
- Whisk egg yolks with sugar until smooth and pale, then add vanilla extract.
- Slowly whisk some hot milk into the yolk mixture to temper, then add remaining milk.
- Return mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly.
- Remove from heat and let the custard cool.
- Beat egg whites until foamy, then gradually add sugar and whip to soft glossy peaks.
- Bring a pan of water or milk to a gentle simmer.
- Spoon meringue into oval shapes and poach for 30–60 seconds per side.
- Remove meringue with a slotted spoon and drain.
- Pour custard into serving dishes and place meringue on top.
- Add caramel sauce or toasted almonds if desired and chill before serving.
Notes
- Add citrus zest for a brighter flavor.
- Poach meringue in milk for extra richness.
- Serve well chilled for best texture.
- Store in the refrigerator for up to 2 days.
- Stir custard gently if it thickens after chilling.
- Meringue is best enjoyed fresh for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 160 mg
