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Smooth steamed milk pudding with gentle sweetness and custard-like texture is a Cantonese classic. A family dessert with fresh, pure milk flavor.
Bring 2 cups of whole milk to a gentle simmer over low heat, stirring occasionally to avoid scalding. Once bubbles form at the edges, immediately remove from heat.
Let the milk cool slightly until warm (about 110°F, so it won’t cook the egg whites).
Whisk 3 egg whites in a clean bowl just until they are frothy, not stiff.
Add 1.5 tbsp sugar and 1 tsp vanilla extract to the milk; stir to dissolve fully.
Gradually pour the warm milk mixture into the whisked egg whites, whisking gently but consistently to combine.
Strain the mixture through a fine sieve into four heatproof bowls to achieve an extra-smooth texture.
Cover each bowl with foil to prevent water from dripping into the pudding.
Set bowls on a steaming rack over simmering (not boiling) water. Steam gently on low heat for 12–15 minutes until just set and slightly wobbly to the touch.
Turn off heat, keep covered for 2 minutes for residual steaming, then remove and let cool slightly before serving.
