Floating Islands (Hungarian Madártej)

1. Heat the milk with the vanilla sugar until it just steams.

2. Beat the egg whites with half of the sugar into a stiff meringue.

3. Scoop dumplings from the meringue and poach them in the hot milk for a few seconds on each side, then remove.

4. Whisk the egg yolks smooth with the remaining sugar and the flour.

5. Stir into the warm milk and cook, stirring constantly, into a thick vanilla custard without boiling.

6. Cool the custard, then place the meringue islands on top.

7. Serve cold.

Tip: Do not boil the custard or the egg will curdle.