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Best Easy Double Skin Milk Pudding Recipe

Name: Best Easy Double Skin Milk Pudding Recipe
Total time: 60 min
Yield: 120 g
Ingredients: whole milk 2 cups; egg whites 2 pieces; white sugar 6 tbsp; vanilla extract 0.5 tsp; salt 1 pinch

Delicate double skin milk pudding with silky layers and subtle sweetness is a Cantonese masterpiece. A family dessert with fresh, creamy perfection.

Cook 60 min Difficulty NORMAL 180 kcal

#vegetarian #diabetic friendly

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Ingredients

Main ingredients

whole milk 2 cups
egg whites 2 pieces
white sugar 6 tbsp

Seasonings/Sauce

vanilla extract 0.5 tsp
salt 1 pinch

Nutrition summary

Carbohydrates 21 g 46%

Protein 7 g 16%

Fat 7 g 38%

Serving size 120g

Cooking steps

1

Pour whole milk into a small saucepan and gently heat over low heat until just steaming—do not let it boil.
2

Once heated, pour the milk evenly into four shallow serving bowls and let it cool at room temperature until a delicate milk skin forms, about 20 minutes.
3

Carefully lift the milk skin with a spoon and reserve it on a plate. Whisk egg whites, sugar, vanilla extract, and a pinch of salt until the sugar dissolves, then gently stir in the cooled milk (apart from the skin) to combine.
4

Strain the milk mixture through a fine sieve back into the bowls to ensure a silky texture. Float the reserved milk skin on top of each bowl.
5

Steam the bowls over gentle simmering water (medium-low heat), covered, for about 10–12 minutes until set but still slightly wobbly. Remove from heat and let cool before serving, either warm or chilled.

Personalized Q&A

Q. What's the key ingredient in this double skin milk pudding recipe?

The core ingredient is whole milk, which provides both the creamy body and the signature 'double skin' layer that distinguishes this Cantonese dessert. Egg whites add a silky texture and light set, while a touch of sugar and vanilla enhances subtle sweetness.

Q. How do I get a smooth and delicate double skin layer?

To form the classic double skin, cool the steamed milk gently at room temperature—do not refrigerate at this point. Lifting the skin carefully, then placing it back on top before steaming, preserves both texture and presentation. Steaming on medium-low heat prevents bubbles or overcooking.

Q. What prevents the pudding from curdling or becoming rubbery?

Gently heating the milk and steaming at medium-low heat helps avoid curdling. Straining the egg-and-milk mixture ensures the final pudding is perfectly silky, while not over-steaming keeps the texture soft and creamy.

Q. How many calories, carbs, and protein are in each serving?

Each serving contains about 180 kcal, with approximately 21g carbohydrates, 7g protein, and 7g fat. This results in a balanced ratio: 46% of calories from carbs, 16% from protein, and 38% from fat.

Best Easy Double Skin Milk Pudding Recipe

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