Variations and other diffusion:

This dessert is also popular in Romania, where it is called lapte de pasăre.

In Croatia, it is known as paradizot (in the South) or šnenokle (in the North).

Additionally, in Hungary, it is referred to as madártej, and in Bulgaria, it is called Плуващ остров (Pluvast ostov).

Among the existing variations, the baking of the meringue in the oven, the use of vanilla cream instead of crème anglaise, and decoration with caramelized nuts.

The cream, usually light and liquid, is sometimes replaced with a denser custard used to cover the egg white quenelle.

The cream, usually light and liquid, is sometimes replaced with a denser custard used to cover the egg white quenelle.

To avoid messing up the crème anglaise, it is better to get a food thermometer.