Double-Skin Milk (Shuang Pi Nai)
Smooth and silky with rich milk flavor, the two layers of milk skin give a unique texture. A classic Cantonese dessert.
Ingredients
4 items- Whole milk 500 ml
- Egg whites 3
- Fine sugar 60 g
- Vanilla extract a few drops
Nutrition
Steps （7 steps）
Pour 500 ml whole milk into a small saucepan. Heat over medium-low heat for about 5 minutes until small bubbles appear at the edges (about 80°C). Do not boil. Remove from heat.
Quickly pour the hot milk into a bowl. Let cool at room temperature for 20-30 minutes until a layer of milk skin forms on the surface.
Using a toothpick, carefully lift a small edge of the milk skin. Tilt the bowl to pour the milk back into the pan, leaving the milk skin at the bottom of the bowl.
In a large bowl, combine 3 egg whites and 60 g sugar. Gently whisk until the sugar dissolves and the mixture is smooth. Do not whip until frothy.
Mix the reserved milk with the egg white mixture. Add a few drops of vanilla extract and stir well. Strain through a sieve into the bowl with the milk skin, allowing the skin to float.
Cover the bowl with plastic wrap. Steam over boiling water, then reduce to medium-low heat and steam for 15 minutes until set. Turn off heat and rest 2 minutes before removing.
Let cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, optionally topped with red beans or fruits.
Tips
1. Use whole milk; water buffalo milk yields thicker skin. 2. Do not boil milk. 3. Do not overmix egg whites. 4. Strain mixture for smooth texture. 5. Steam over low heat to avoid bubbles.
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