Hungarian Madartej

(Bird's Milk). Beat eggs and egg yolks lightly with a fork and strain them (to remove cords) directly into the top of a glass or stainless steel or enameled double boiler. Stir in sugar; sift and stir in flour. Scald milk in a separate saucepan, heating just until bubbles form around the edges. Gradually stir the milk into the egg mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon. Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl. Stand the bowl in cold water to cool rapidly, then chill in refrigerator. The Meringue 2 egg whites 1/8 tsp cream of tartar dash of salt 1/2 tsp vanilla extract 1/4 cup sugar 2 cups milk Beat egg whites with cream of tartar and salt until frothy. Add vanilla and then add sugar one tablespoon at a time, beating well after each addition. Continue beating until stiff and shiny. Heat milk in a frying pan. When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover. Cook over low heat until the meringues are firm, but not hard, about 5 minutes. Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard. Chill until ready to serve.