Double-Skin Milk Pudding 雙皮奶

A classic Cantonese dessert, Double-Skin Milk Pudding features two creamy layers of milk fat, offering a silky smooth texture and a rich, delicate milky flavor. It's usually served warm or chilled.

Nutrition (per serving)

Ingredients

• 500 ml full-fat milk
• 2 egg whites
• 30 g caster sugar

Steps

1. Pour the full-fat milk into a saucepan and heat over low-medium heat until steam appears and it's hot but not boiling. Do not let it boil vigorously.
2. Pour the heated milk into two serving bowls. Allow them to cool down and form a "skin" on top. This takes about 10-15 minutes.
3. Gently beat the egg whites with caster sugar until the sugar dissolves. Do not overbeat until foamy.
4. Using a sharp knife, carefully make a small cut on the edge of the milk skin in one of the bowls. Gently peel the entire skin off and set it aside. Repeat for the second bowl.
5. Pour the milk from both bowls (after removing the skin) into the egg white and sugar mixture. Stir well until combined, then strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles.
6. Place the milk skins back onto the surface of the strained milk mixture in each bowl.
7. Place the bowls into a steamer over high heat. Steam for about 10-15 minutes, or until the pudding is set but still wobbly in the center. Avoid over-steaming, which can create a tough texture.
8. Carefully remove the bowls from the steamer. Serve warm or chill in the refrigerator for at least 2 hours before serving.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce