雙皮奶Double-Skin Steamed Milk Pudding

Prep 15 min·Cook 25 min·Rest 30 min

1. 1You're here
   Step 1.

   Heat the milk in a pot over medium heat until small bubbles appear at the edge. Do not let it boil.

   400 ml Whole milk (full-fat)

2. 2
   Step 2.

   Pour the milk into 2 wide bowls and leave uncovered at room temperature until a firm, wrinkled skin forms on top.

   400 ml Whole milk (full-fat)

   30 min
3. 3
   Step 3.

   Separate the eggs. Gently stir the whites with the sugar until the sugar dissolves, without making foam.

   2 pieces Egg whites30 g Caster sugar

4. 4
   Step 4.

   With the tip of a knife, cut a 2 cm opening at the edge of each skin. Tilt the bowl and slowly pour the milk out through the gap into the egg whites, leaving the skin and about a teaspoon of milk behind.

   400 ml Whole milk (full-fat)2 pieces Egg whites

   Mum's tip媽媽小貼士

   The little milk left behind stops the skin sticking to the bowl.
5. 5
   Step 5.

   Stir the milk and egg whites together and strain twice through a fine sieve.

   400 ml Whole milk (full-fat)2 pieces Egg whites

   Custard / setting
6. 6
   Step 6.

   Pour the mixture slowly back in through the gap, down the side of the bowl, so the skin floats back up to the top. Skim off any bubbles.

   400 ml Whole milk (full-fat)

7. 7
   Step 7.

   Cover each bowl with a plate or cling film and steam over medium heat until just set with a slight wobble in the centre.

   400 ml Whole milk (full-fat)

   12 minSteamCustard / setting

   Mum's tip媽媽小貼士

   Fierce heat makes holes and a rough texture. Keep the water at a steady, moderate boil.
8. 8
   Step 8.

   Turn off the heat and leave the bowls in the covered steamer for 5 minutes.

   400 ml Whole milk (full-fat)

   5 minCustard / setting
9. 9
   Step 9.

   Uncover and let cool; a second skin forms as it cools. Serve warm, or chill and serve cold.

   400 ml Whole milk (full-fat)