Cherry & Dennis Helper Habitat
Cantonese Double-Skin Milk Pudding
雙皮奶
Recipe overview
Heat whole milk to form the first skin, then return a milk and egg-white mixture beneath it and steam gently into a silky pudding.
01
Ingredients
Main ingredients
- 500 ml Whole milk
- 70 g Egg whites
Egg seasoning
- 35 g Caster sugar
02
Tools
- Small saucepan
- Four 180 ml heatproof bowls and covers
- Steamer and rack
- Fine sieve, jug, fork and thermometer
03
Steps
Step 1
Prepare bowls
Wash and dry four heatproof bowls and stand them level on the counter; do not chill them first.
Step 2
Heat milk
Heat whole milk over medium-low heat to about 85°C with small bubbles at the edge; do not boil hard.
Step 3
Divide milk
Divide hot milk evenly among four bowls, about 125 ml each.
Step 4
Form the first skin
Leave undisturbed about 15–20 minutes until warm with an intact skin on the surface.
Step 5
Pour milk from beneath
Make a small opening at the skin edge with a fork and slowly pour milk into a jug, leaving a little milk and the skin in each bowl.
Step 6
Mix whites and sugar
Stir egg whites and sugar gently with a fork until loosened; do not whisk into foam.
Step 7
Combine and strain
Ensure milk is below 40°C, stir in the egg-white mixture and pass through a fine sieve into the jug.
Step 8
Refill beneath the skins
Slowly pour through the existing openings into each bowl so the skins float, dividing evenly.
Step 9
Cover and prepare steam
Cover each bowl with a heatproof cover; bring sufficient steamer water to a boil with the rack above the water.
Step 10
Steam gently
Set bowls in the steamer and reduce to low heat with steady steam; cook about 18–20 minutes.
Step 11
Check the set
Open away from escaping steam; the centre should wobble gently with no flowing liquid and reach 75°C; continue steaming if needed.
Step 12
Rest and serve
Rest outside the steamer for 5 minutes and serve warm; for cold pudding, cool briefly then cover and refrigerate promptly.
Common mistakes
- Low-fat milk forms a weaker skin.
- Hot milk can scramble egg whites.
- Whipping whites creates bubbles and holes.
- Hard steaming or uncovered bowls can give watery, rough pudding.
Tips
Leave a small pool beneath each skin so it floats back up when refilled. Bowl width changes the setting time, so judge by the centre and its temperature; optional refrigerator chilling is additional to the listed time.
