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Exclusive Double-Skin Milk
The Cantonese classic double-skin milk custard, where steamed milk forms a silky skin, then is blended with sweetened egg whites and re-steamed until impossibly smooth and tender.
Instructions
- 1
Steam the milk for 5 minutes.
- 2
After cooling, a layer of milk skin forms.
- 3
Beat 2 egg whites with sugar until frothy.
- 4
After pouring in the milk, mix well, then pour it back into the bowl.
- 5
Steam on high heat for eight minutes.
- 6
Succeeded.
- 7
So tender and smooth.
- 8
Add an appropriate amount of honey.
- 9
Let's get started.
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Ingredients
Main Ingredients
- Milkto taste
- Egg whiteto taste
- Honeyto taste
Seasonings
- Sugarto taste