Double Skin Milk Pudding (Shuang Pi Nai, 双皮奶) is a classic Chinese dessert. Only three ingredients are needed for this recipe, namely egg white, sugar and milk. This delicious steamed milk pudding can be served warm or cold. Enjoy!
Pour the milk into a pot. Use medium heat, bring the milk to a small bubbling boil, stirring occasionally. Do not cook to boil.
Pour the hot milk into 2 large bowls. Allow to cool completely until a layer of milk skin forms on the surface.
While waiting for the milk to cool, separate 2 egg whites from yolks and place in a bowl. Add sugar into egg whites and whisk till sugar dissolves. Set aside.
When the milk skin has formed, pierce the milk skin from the edge of the bowl using a chopstick. Slowly pour most of the milk from the 2 bowls into the bowl of egg whites.
Leave a small amount of milk in the bowls to prevent the milk skin sticking to the bowls.
Stir the milk mixture gently to mix well. Strain out the unbeaten egg whites and bubbles through a sieve by pouring into a big measuring cup.
Pour gently the sieved milk mixture back into the bowls with milk skin. The milk skin will float to the top. Cover the bowls with plastic wrap.
Put the bowls into a steamer. Steam for 15 minutes using low to medium heat. Turn off the heat and leave 5 minutes before opening the lid and removed from steamer. Remove the plastic wrap and let it cool down a bit and set. Let it cool for at least an hour for the formation of the second layer of milk skin around the first milk skin. And we are done!
This double skin milk pudding can be enjoyed warm or cold. Chill in a fridge for a better flavour and Enjoy!