double skin milk

How to Make Perfect Homemade Double-Skin Milk Pudding

Double-skin milk pudding, a Cantonese classic, delights with its silky top layer and creamy base. Here’s a simple guide to recreate this dessert at home.

Ingredients: 2 whole milk (500ml), 3 egg whites, 1 sugar (adjust to taste), 1 vanilla extract (optional).

Steps:

1. First Skin: Gently heat milk in a pot over low heat until small bubbles form at the edges (do not boil). Pour into a heatproof bowl, let it cool uncovered until a thin skin forms on top (about 10-15 mins).

2. Prepare Mixture: In another bowl, whisk egg whites and sugar until smooth. Strain the cooled milk (discard the skin if it’s too thick) into the egg mixture, stir gently, and add vanilla.

3. Second Skin: Strain the mixture again through a sieve for extra smoothness. Pour it back over the remaining skin in the bowl. Cover with foil.

4. Steam: Steam over medium heat for 15-18 mins until set. Let it cool completely, then chill in the fridge for at least 2 hours. The second skin will form naturally as it cools.

Tips: Use whole milk for richness; avoid over-whisking eggs to keep the texture tender. Serve chilled with mango or red beans for a twist!

This easy recipe yields a smooth, delicate pudding that’s sure to impress. Enjoy your homemade treat!