double skin milk recipe

How to Make Traditional Double-Skin Milk Pudding

Double-skin milk pudding, a beloved Cantonese dessert, charms with its silky texture and delicate sweetness. Here’s a simple guide to recreating this classic at home.

Ingredients: Whole milk 500ml, white sugar 2 tablespoons (adjust to taste), egg whites 2 (only use the clear part to avoid cloudiness).

Steps:

1. First Skin: Gently heat milk in a pot over low heat until small bubbles form around the edges (do not boil). Pour into a clean bowl, let it cool for 5 minutes until a thin skin forms on the surface.

2. Prepare Mixture: In another bowl, whisk egg whites until slightly frothy. Add sugar and mix until dissolved. Strain the mixture through a sieve to remove lumps.

3. Second Skin: Skim the first skin from the cooled milk and set it aside. Slowly pour the egg white mixture back into the milk bowl, then gently place the first skin back on top.

4. Steam: Cover the bowl with aluminum foil. Steam over medium heat for 15–20 minutes until set. Chill in the fridge for at least 2 hours before serving.

For a richer twist, add vanilla extract or top with mangoes. Enjoy this creamy, comforting dessert that’s sure to impress!