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.