Extra Milky Double Skin Milk Pudding Recipe (双皮奶)

This extra milky double skin milk pudding recipe is a recreation of a similar one I had at a dessert cafe in Chengdu.

The cafe in Chengdu specialised in double skin milk pudding in various flavours and with various toppings, but they also had the original plain flavour.

Alongside plain flavour, they also had 'extra milky', which was the one I chose. It was deliciously milky indeed, moreso than eggy (which double skin milk pudding can sometimes be, although I also enjoy this flavour), and super smooth. I knew I had to recreate it myself at home.

Double skin milk pudding gets its name for the traditional way of making it: by heating milk, leaving it to cool and form a skin in a serving bowl, pouring the milk out through a hole poked in the skin (but keeping the skin in the bowl), mixing the milk with the other ingredients, and then gently pouring it back under the skin in the bowl to cook a second time. The final cooldown forms that second skin.

Nowadays though, it's usually just made with a 'single skin', simply mixing all the ingredients together and cooking to forgo the first skin formation step. But the name remains.

My extra milk double skin milk pudding is the easy one-step kind. It's also a great recipe for using up leftover egg whites.

Ready? Let's go.

(Makes two puddings.)

Ingredients:

2 tbsp caster sugar
2 tbsp full fat milk powder
450ml full fat milk
2 large egg whites

Method:

1. Stir the caster sugar and milk powder together in a large jug, and gradually stir in the milk.

2. Gently whisk in the egg whites, and pass the mixture through a sieve into two small heatproof bowls to get rid of any bubbles / foam.

3. Steam for 25 minutes, cool, and serve with sweet red beans or chopped soft fruit like mango or strawberries (optional).

Enjoy, and have fun.