Double Skin Milk Pudding 雙皮奶

Cook the milk: Heat the milk to 180°F (82°C). Remove immediately from heat and pour into four pudding bowls in equal portions. Let the bowls of heated milk cool for 20 mins or until a skin is formed on top of the milk.

Separate milk from 1st skin: Use a sharp tip to poke a hold through the milk skin near the side of the bowl. Carefully pour out most of the milk into a large mixing bowl, leaving the skin behind. Remember to leave enough milk in the pudding bowl to keep the skin afloat, about 1/2 to 3/4 inch or so.

Prepare pudding mixture: Add egg white to bowl and whisk until slightly frothy. Add in sugar and the milk removed from pudding bowls. Stir to mix. Pour this mixture through a strainer twice to remove bubbles and make the pudding smooth as possible.

Add pudding mixture to bowls: Pour the pudding mixture back into pudding bowls. Do this by tilting the bowl slightly and then pouring the mixture in along the side of the bowl. The 1st skin should float up to sit on top of the pudding mixture.

Steam the puddings: Place the pudding bowls into a steamer and steam over high heat for 5 mins. After 5 mins turn the heat off but leave the puddings where they are for 15 mins to continue cooking in the residual heat. When the puddings wobble only in the center when jiggled they are ready. The 2nd skin will form as the pudding cools, incorporating the 1st skin, making the double skin. Optional: If you would like a thicker skin you could cut edible rice paper sheets to size and place on top the pudding after steaming. As the pudding cools the rice paper will incorporate into the milk skin. Steaming Tip: To prevent water dripping into the pudding from the lid place a cloth towel over the steamer before placing lid on. Take the ends of towel sticking out and wrap up to sit on top of the lid.

Serve or chill: Serve the pudding while warm, milky, creamy and yummy. Or you can also refrigerate the pudding and have the pudding chilled. Milk-tastic, amirite?