Double-Layer Milk Pudding (Shuang Pi Nai)

双皮奶

Double-Layer Milk Pudding (Shuang Pi Nai) — a Dessert & Beverage Chinese recipe, ready in about 55 minutes. Step-by-step instructions with photos.

Ingredients

• full-fat fresh cow's milk (not UHT or long-life)
• egg whites
• granulated cane sugar
• vanilla extract (pure, optional)

Instructions

1. Pour milk into a wide, shallow saucepan. Heat over medium-low heat, stirring constantly with a wooden spoon, until tiny bubbles form around edges and steam rises steadily — do not boil.
2. Immediately pour hot milk into four heatproof ramekins (150 ml each). Cover loosely with plastic wrap or lids. Let cool uncovered at room temperature for 45 minutes — a smooth, unbroken skin will form on top.
3. While milk cools, whisk egg whites and sugar in a clean, dry bowl until soft peaks form — glossy, drooping tips. Add vanilla and whisk 2 more seconds.
4. Carefully pierce each skin with a toothpick near the edge, then gently lift and pour milk back into a clean bowl — leave skin intact in ramekin. Stir warm milk gently into egg white foam until just combined (do not overmix).
5. Slowly pour milk-egg mixture back over the intact skin in each ramekin. Cover and steam over simmering water for 12 minutes — lid must be tilted to prevent condensation drip.