Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
25 Mins
Total Time:
45 Mins
Double skin milk, a classic dessert that leaves a lasting impression, is renowned in the realm of sweets for its unique texture and delicious flavor. Whether it’s on a hot summer afternoon or a chilly winter night, a bowl of warm double skin milk brings a sweet and comforting taste.
Ingredients
Adjust Servings
Instructions
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Pour whole milk into 4 small bowls, and cover the bowls with lids or aluminum foil.
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Bring the water in the steamer to a boil. Once it's boiling, lower the heat to medium-high and gently put the bowls into the steamer. Let them steam for approximately 10 minutes.
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Whisk egg whites and sugar together in a bowl.
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Take the steamed milk out of the steamer and let it cool. After cooling, a layer of milk skin will form on top. Use a toothpick to lift a part of the milk skin along the edge of the bowl.
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Pour most of the milk into the egg white mixture and thoroughly mix. (At the same time, retain a small portion of milk at the bottom of the bowl. Do not pour it all out, as the milk skin may adhere to the bowl.) Strain the egg white and milk mixture through a fine mesh strainer into a large bowl.
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Pour the milk and egg white mixture back into the 4 small bowls, placing the mixture under the reserved milk skin. Cover with aluminum foil.
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Reheat the water in the steamer until it boils again. Once boiling, reduce the heat to medium and carefully put the bowls into the steamer. Allow them to steam for around 10 minutes. Do not lift the lid at this point. Let it sit for five minutes before removing. Allow the double skin milk to cool to room temperature. Place the bowls in the refrigerator and let them chill for at least 2-3 hours, or until the milk is fully set.
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Once the double skin milk has set, you can garnish it with fresh fruits or berries, if desired. Serve the double skin milk chilled as a delightful and creamy dessert.
Notes
Double skin milk is renowned for its delicate texture and double-layered milk skin. During the heating process, a thin layer of skin is formed on the surface, and it is then reserved on top of the milk mixture in the bowl, creating the "double skin" effect.