Steamed Almond Milk Pudding with Egg White 杏仁蛋白燉鮮奶

A delicate and silky Cantonese dessert made from fresh milk, egg whites, and almond extract, gently steamed until perfectly smooth. It offers a subtle sweetness and a comforting almond aroma.

Nutrition (per serving)

Ingredients

• 500 ml Fresh milk
• 3 large Egg whites
• 70 g Granulated sugar
• 5 ml Almond extract
• 5 g Goji berries (for garnish, optional)

Steps

1. In a saucepan, gently heat fresh milk and granulated sugar over medium-low heat until the sugar dissolves completely. Do not boil. Let it cool slightly.
2. In a separate bowl, lightly whisk egg whites with almond extract until just combined. Avoid over-whisking to prevent too much foam.
3. Gradually pour the slightly cooled milk mixture into the egg white mixture, stirring constantly to combine thoroughly.
4. Pass the combined mixture through a fine-mesh sieve at least twice to remove any lumps or air bubbles, ensuring a smooth texture.
5. Divide the strained mixture evenly into individual heatproof dessert bowls.
6. Arrange the bowls in a steamer. Cover the steamer lid with a cloth or slightly leave it ajar to prevent water condensation from dripping onto the puddings. Steam over medium heat until the puddings are set but still wobbly in the center.
7. Carefully remove the steamed puddings from the steamer. Garnish with goji berries, if desired, and serve warm or chilled.

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