Using puff pastry, sauteed cabbage, eggs, and cheese, this straightforward winter quiche is prepared. On weeknights, we frequently make it.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 5 |
Ingredients
- 3 eggs, divided
- ½ cup white sugar, divided
- ¼ teaspoon salt
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Separate two of the eggs. In the top of a double boiler, combine 1 whole egg and 2 yolks with 1/4 cup sugar and salt, whisking until smooth. Whisk in milk and cook over simmering water, stirring constantly with a spatula or wooden spoon. When the custard thickens enough to coat the back of a spoon, remove it from the heat. (Do not boil. If custard should start to curdle, remove from heat and beat vigorously until smooth.) Pour the custard through a strainer into a bowl and stir in vanilla. Cool and refrigerate.
- In a heat-proof bowl, lightly whisk 2 egg whites with remaining 1/4 cup sugar, just enough to dissolve the sugar. Place the bowl on top of a pot of simmering water and stir constantly until the temperature of the whites reaches 145 degrees F (63 C) or hotter. Immediately remove the bowl from the heat and use an electric mixer to beat warm egg whites until they form stiff, glossy peaks.
- Pour chilled custard into a serving dish. Drop meringue by heaping tablespoonfuls onto the custard to make islands. Chill before serving.
Reviews
Pure heaven! Flavour and texture of the milk was just like in the traditional bakeries/cafés in Hungary! (Thick and creamy). The merengue didn’t turn out firm enough (likely because my son was helping and the proportions were off). The merengue was a bit on the sweet side so I’d use a bit less sugar in it next time, but still amazing! Like all of the the traditional, old fashioned Hungarian deserts, it was a bit time consuming (had to wait for the milk to heat in the double broiler…a labour of love), but well worth the effort!
so good and worth the effort. HUNGARIAN FLOATING ISLANDS – MADÁRTEJ This is what my dad remembered as when he was young. I used a torch to brown the meringue.
We have edited this recipe to include a step to cook the meringue. You may omit this step and use pasteurized-in-the-shell eggs, if you prefer; pasteurized eggs take longer to whip into a meringue, but will work just fine in this recipe.
I have been using powdered egg whites for my baked Alaska and floating islands.
This is very similar to a recipe my grandmother used to make in the 60’s which was from the Better Homes and Garden cookbook called Susan’s Snow Pudding. Very good and easy.
I LOVE this recipe but also would not eat the raw egg version. I learned it with some different proportions and directions, including cooking the dollops of egg white for a few seconds in boiling water, turning once, and removing with a slotted spoon (similar to go away’s directions). It’s very easy and gives the islands slightly more structure (without making them crispy). My recipe also does not add any sugar to the egg whites, and even though I am a sugar fiend I still love it! Just make sure there’s a little custard in every bite. 🙂
this is a recipe my husband said his grandmother use to make him….when i make the meringue i very gently spoon in large dollups on top of steeping milk, poach gently for 3-5 minutes, turning once to cook meringue, remove with slotted spoon and drain. I would not eat the raw egg version. Chill and traditionally drizzle with caramel. It is super easy and super impressive.
I made this for a friend who had fond childhood memories of this dessert. She was very pleased and I have already made it again because I enjoyed it as well.
I’ve been looking for this recipe for years. It was a family tradition at Christmas. We called them “snowballs”. Nice and light dessert.
After struggling with Martha Stewarts version of this recipe I found this recipe equal to her version in flavor and presentation, without the hassle of her version. My family loved it even our 8 year old grandson gave it a thumbs up!