Double Skin Milk Pudding is a classic Cantonese dessert that’s surprisingly easy to make at home. Once you’ve tasted the silky layers and sweet aroma, you’ll want to make it over and over again.
What is Double Skin Milk?
Double skin milk (双皮奶) or Shuang Pi Nai is a beloved classic dessert from Shunde, Guangdong, known for its silky texture and delicate, melt-in-your-mouth quality.
The dessert gets its name from the two delicate, smooth milk skin layers that form during the preparation process. The first layer forms when the heated milk cools, creating a thin, velvety skin on the surface. After mixing the milk with egg white and steaming, a second layer forms on top, giving the dessert its signature double-skin texture.
Made with Simple Ingredients
Traditionally, double skin milk is made with just milk, egg whites, and sugar, but over time, I’ve added a bit of heavy cream to the mix to enhance its flavor and texture. Adding cream makes the pudding extra smooth and rich, which, in my opinion, makes it the best double skin milk I’ve ever tasted—there’s no comparison!
If steamed eggs are my favorite savory egg dish, then double skin milk is without a doubt my favorite egg-milk dessert.
My family absolutely loves the double skin milk I make.
Every time I prepare it, they say it’s just as good as, if not better than, the ones you get at a milk tea shop.
And I completely agree! Making it at home allows me to control the quality of ingredients, which is why it always tastes so fresh and rich.
Tips for Success
After making this dessert multiple times, I’ve gathered a few tips and tricks to ensure the perfect double skin milk every time:
- Choose the Right Milk: The protein content in milk is the key to forming the perfect milk skin, which is what makes this dessert so special. I highly recommend using buffalo milk, which has a higher protein content compared to regular cow’s milk. Aim for a milk that has at least 4.0g of protein per 100 ml. If buffalo milk isn’t available, any full-fat milk will work, but try to get the highest protein content possible for the best result.
- Be Patient with the Milk Skin: After you’ve heated the milk and allowed it to cool to form the skin, don’t rush the process. Once the skin starts forming, you need to pour the milk mixture gently into the bowls. When pouring, leave a little milk in the bowl to ensure that the skin stays at the bottom. This step is crucial for keeping the milk skin intact, and it will give you that signature silky texture.
- Strain the Mixture: To ensure a perfectly smooth texture with no air bubbles, it’s important to strain the milk mixture before steaming. I recommend using a fine mesh strainer and straining the mixture twice.
- Steaming Tips: Be sure to cover the bowl tightly with heat-resistant plastic wrap to prevent water vapor from dripping into the pudding, which could affect its texture. It’s crucial that you don’t poke holes in the plastic wrap.
Ingredients:
- 200g buffalo milk
- 50g heavy cream
- 15g white sugar
- 1 egg (use only the egg whites)
Instructions:
Heat the milk mixture: Pour 200g buffalo milk and 50g heavy cream into a small saucepan. Set the stove to low heat and gently heat the mixture, stirring constantly to ensure even heating. Keep a close eye on the milk mixture. When it starts to bubble slightly and reaches around 80°C, immediately stop heating. Be careful not to let it boil, as this will affect the texture and taste of the double skin milk pudding.
Remove foam: Carefully pour the heated milk mixture into two clean ceramic bowls, dividing it evenly. After pouring, some foam will form on the surface. Use a spoon to quickly skim off the foam to ensure a smoother texture for the double skin milk pudding.
Wait for the milk skin to form: Let the bowls with milk mixture sit for about 10 minutes. During this time, a milk skin will gradually form on the surface. This skin is crucial for the pudding’s unique texture, so be patient and avoid shaking the bowls.
Prepare the egg whites: While waiting for the milk skin to form, crack the egg and separate the egg whites from the yolk. Save the yolk for another use. Add 15g of white sugar to the egg whites and whisk them with a hand whisk (or chopsticks) until the sugar dissolves completely, the egg whites lighten in color, and the mixture slightly expands.
Mix the milk mixture and egg whites: Once the milk skin has fully formed, use a toothpick or chopsticks to gently make a small opening on the edge of the milk skin. Slowly pour the milk mixture into the egg whites, leaving a little milk in the bowl to allow the milk skin to remain floating at the bottom. Then, use a whisk (or chopsticks) to gently stir the milk and egg whites together until well combined.
Filter the mixture: Place a fine mesh strainer over a clean bowl and pour the mixture through, allowing it to strain. Pour the mixture back into the strainer and filter again, repeating the process twice in total.
Return to the bowl and steam: Gently pour the filtered milk mixture back into the bowls that contain the milk skin, pouring along the edge of the bowl so that the milk skin remains floating on top. Cover the bowls with heat-resistant plastic wrap to prevent steam from dripping into the pudding. Bring a steamer to a boil, then place the bowls inside. Cover and steam for 15 minutes over medium heat.
Cool and refrigerate: After 15 minutes, remove the bowls from the steamer and remove the plastic wrap immediately to allow the steam to escape. Let the double skin milk pudding cool to room temperature. Once cooled, place the bowls in the refrigerator to chill for at least 2 hours.
Serve and enjoy: Once chilled, remove the double skin milk pudding from the refrigerator and serve directly. It has a silky-smooth texture and a rich milk flavor that melts in your mouth. You can also add fruits, jam, or sweet red beans on top to enhance the taste, depending on your preference.
Frequently Asked Questions
Can I use regular milk instead of buffalo milk?
Yes, you can substitute regular milk, but buffalo milk will give the pudding a richer texture and flavor. If you can’t find buffalo milk, any full-fat milk will work.
How do I store leftovers?
Store any leftover double skin milk pudding in the refrigerator. It can be enjoyed chilled for up to 2-3 days. Just be sure to cover it properly to prevent it from absorbing other odors in the fridge.
Velvety Double Skin Milk: A Classic Cantonese Dessert
Ingredients
- 200 g buffalo milk
- 50 g heavy cream
- 15 g white sugar
- 1 egg use only the egg whites
Instructions
- Heat the milk mixture: Pour 200g buffalo milk and 50g heavy cream into a small saucepan. Set the stove to low heat and gently heat the mixture, stirring constantly to ensure even heating. Keep a close eye on the milk mixture. When it starts to bubble slightly and reaches around 80°C, immediately stop heating. Be careful not to let it boil, as this will affect the texture and taste of the double skin milk pudding.
- Remove foam: Carefully pour the heated milk mixture into two clean ceramic bowls, dividing it evenly. After pouring, some foam will form on the surface. Use a spoon to quickly skim off the foam to ensure a smoother texture for the double skin milk pudding.
- Wait for the milk skin to form: Let the bowls with milk mixture sit for about 10 minutes. During this time, a milk skin will gradually form on the surface. This skin is crucial for the pudding's unique texture, so be patient and avoid shaking the bowls.
- Prepare the egg whites: While waiting for the milk skin to form, crack the egg and separate the egg whites from the yolk. Save the yolk for another use. Add 15g of white sugar to the egg whites and whisk them with a hand whisk (or chopsticks) until the sugar dissolves completely, the egg whites lighten in color, and the mixture slightly expands.
- Mix the milk mixture and egg whites: Once the milk skin has fully formed, use a toothpick or chopsticks to gently make a small opening on the edge of the milk skin. Slowly pour the milk mixture into the egg whites, leaving a little milk in the bowl to allow the milk skin to remain floating at the bottom. Then, use a whisk (or chopsticks) to gently stir the milk and egg whites together until well combined.
- Filter the mixture: Place a fine mesh strainer over a clean bowl and pour the mixture through, allowing it to strain. Pour the mixture back into the strainer and filter again, repeating the process twice in total.
- Return to the bowl and steam: Gently pour the filtered milk mixture back into the bowls that contain the milk skin, pouring along the edge of the bowl so that the milk skin remains floating on top. Cover the bowls with heat-resistant plastic wrap to prevent steam from dripping into the pudding. Bring a steamer to a boil, then place the bowls inside. Cover and steam for 15 minutes over medium heat.
- Cool and refrigerate: After 15 minutes, remove the bowls from the steamer and remove the plastic wrap immediately to allow the steam to escape. Let the double skin milk pudding cool to room temperature. Once cooled, place the bowls in the refrigerator to chill for at least 2 hours.
- Serve and enjoy: Once chilled, remove the double skin milk pudding from the refrigerator and serve directly. It has a silky-smooth texture and a rich milk flavor that melts in your mouth. You can also add fruits, jam, or sweet red beans on top to enhance the taste, depending on your preference.
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