Double Skin Milk Pudding (Shuang Pi Nai) 双皮奶布丁

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Instructions

 

Instructions:

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  Pour the milk into a pot. Use medium heat, bring the milk to a small bubbling boil, stirring occasionally. Do not cook to boil.  
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  Pour the hot milk into 2 large bowls. Allow to cool completely until a layer of milk skin forms on the surface.
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  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.
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  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.
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  Leave a small amount of milk in the bowls to prevent the milk skin sticking to the bowls.
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  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.
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  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.
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  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!
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  This double skin milk pudding can be enjoyed warm or cold. Chill in a fridge for a better flavour and Enjoy!