Hungarian Snow Eggs (Madártej)

Ingredients

• 1 liter whole milk
• 6 eggs (separated)
• 150 g (3/4 cup) sugar
• 2 tsp vanilla extract or 1 vanilla bean
• 1 tbsp cornstarch (optional, for a thicker custard)
• A pinch of salt

Instructions

1. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 2 tablespoons of the sugar.
2. Heat the milk with the vanilla until it just begins to simmer.
3. Scoop the egg whites into large spoonfuls and gently poach them in the hot milk for about 1 minute per side. Remove and set aside.
4. In a bowl, whisk the egg yolks with the remaining sugar until pale. Stir in the cornstarch if using.
5. Slowly whisk some of the hot milk into the yolks, then pour everything back into the pot.
6. Cook over low heat, stirring constantly, until the custard thickens slightly. Do not let it boil.
7. Let the custard cool, then pour it into a serving bowl.
8. Place the poached egg white "clouds" on top of the chilled custard.
9. Refrigerate for at least 2 hours before serving. Enjoy cold.