Double Skinned Milk Recipes

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DOUBLE SKIN MILK



Double Skin Milk image

Simple recipe of a Chinese favourite dessert which involves steamed milk and is very tasty. Taken from http://www.mealschinese.com

Provided by gdawe5

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 3

2 cups whole milk
70 g egg whites
85 g white sugar

Steps:

  • Pour the milk into a small saucepan, add sugar and bring slowly to the boil over low heat. Remove from heat and pour the hot milk into three individual rice bowls. Leave to cool.
  • When a skin has formed on the surface of each bowl of the cooling milk, use a toothpick to lift up a corner of the skin just enough to gently pour the hot milk out of the corner of each bowl into a large bowl. Leave the skin that has now sagged to the bottom of each individual bowl intact.
  • Beat the egg white till smooth and white. Add to the milk that is left cooling in the large bowl. Stir well. Strain the mixture through a sieve to remove lumps. Scrape off the bubbles that form at the top.
  • Pour the milk back into the individual bowls with the previous milk skin still intact. The skin will float to the top. Place the bowls of milk in a bamboo steamer. Boil water in a wok. Place the steamer over boiling water. Cover and steam for 10 minutes over medium heat.
  • The resulting double skinned milk is pure white and set to a wobbly consistency, very smooth and mildly sweet. On cooling, a second layer of tasty skin is formed, sticking to the edge of the bowl.

Nutrition Facts : Calories 41.7, Fat 2, SaturatedFat 1.1, Cholesterol 6.1, Sodium 38.9, Carbohydrate 3, Sugar 3.4, Protein 2.9

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