This Chinese dish is a popular dessert in Guangdong. It's also known as double-skinned egg custard. It's rich, smooth and deliciously custardy. An egg white is mixed with milk and sugar and then steamed.
4 people made this
240ml full fat milk
1 egg white, lightly beaten
3 teaspoons caster sugar
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the milk in a small saucepan over medium-low heat. When it just starts to boil, turn off the heat and transfer to a heat-proof bowl. Set aside to cool.
A skin will form on the top of the milk. Use a chopstick to poke a hole in the skin (at the edge of the bowl) and pour out the milk into a clean bowl (leaving the skin intact on the original bowl).
Mix together the egg white and sugar, then pour into the cold milk. Pour the mixture back into the original bowl (with the skin), being careful not to break the skin. The first skin should be on the bottom of the original bowl.
Cover the bowl and place onto a steamer rack. Steam over high heat or 12 to 15 minutes and allow to cool to 50 degrees C. A second layer of skin will form. Serve.