Double-Layer Milk Pudding (Shuang Pi Nai)
双皮奶
Double-Layer Milk Pudding (Shuang Pi Nai) — Dessert & BeverageGuangdong home cooking.
Ingredients
- full-fat fresh cow's milk (not UHT or long-life)
- egg whites
- granulated cane sugar
- vanilla extract (pure, optional)
Instructions
- Pour milk into a wide, shallow saucepan. Heat over medium-low heat, stirring constantly with a wooden spoon, until tiny bubbles form around edges and steam rises steadily — do not boil. (Surface shimmers with thin, wavy film; no large bubbles breaking)
- Immediately pour hot milk into four heatproof ramekins (150 ml each). Cover loosely with plastic wrap or lids. Let cool uncovered at room temperature for 45 minutes — a smooth, unbroken skin will form on top. (Skin is taut, glossy, and reflects light like stretched silk)
- While milk cools, whisk egg whites and sugar in a clean, dry bowl until soft peaks form — glossy, drooping tips. Add vanilla and whisk 2 more seconds. (Foam is thick, uniform, and holds shape when bowl is tilted)
- Carefully pierce each skin with a toothpick near the edge, then gently lift and pour milk back into a clean bowl — leave skin intact in ramekin. Stir warm milk gently into egg white foam until just combined (do not overmix). (Mixture is pale yellow, airy, and slightly ribbony — no streaks of white foam)
- Slowly pour milk-egg mixture back over the intact skin in each ramekin. Cover and steam over simmering water for 12 minutes — lid must be tilted to prevent condensation drip. (Surface is matte, faintly dimpled, with no liquid pooling)
