Double Skin Milk Recipes

DOUBLE SKINNED MILK

Double Skinned Milk image

This is a Chinese dessert of steamed milk, very simple to make. It is smooth and creamy and perfect for a sweet tooth. Serve warm or cold.

Provided by Allrecipes Member

Categories Chinese Recipes

Time 25m

Yield 2

Number Of Ingredients 3

Ingredients

3 cups whole milk
2 egg whites
3 tablespoons white sugar

Steps:

Pour milk into 2 bowls; cover with aluminum foil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bowls of milk, cover, and steam, about 5 minutes. Allow layer of skin to form on top of milk.
Flip up a corner of the milk skin and pour milk into an empty bowl, reserving the milk skin in the bowl.
Whisk egg whites and sugar together in a bowl; pour in the milk and mix well. Pour milk mixture back into the 2 bowls under the reserved milk skin. Cover with aluminum foil.
Steam milk mixture until set, about 15 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 35.5 g, Cholesterol 36.6 mg, Fat 11.9 g, Protein 15.4 g, SaturatedFat 6.8 g, Sodium 201.8 mg, Sugar 35.5 g

DOUBLE SKIN MILK

Double Skin Milk image

Simple recipe of a Chinese favourite dessert which involves steamed milk and is very tasty. Taken from http://www.mealschinese.com

Provided by gdawe5

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

2 cups whole milk
70 g egg whites
85 g white sugar

Steps:

Pour the milk into a small saucepan, add sugar and bring slowly to the boil over low heat. Remove from heat and pour the hot milk into three individual rice bowls. Leave to cool.
When a skin has formed on the surface of each bowl of the cooling milk, use a toothpick to lift up a corner of the skin just enough to gently pour the hot milk out of the corner of each bowl into a large bowl. Leave the skin that has now sagged to the bottom of each individual bowl intact.
Beat the egg white till smooth and white. Add to the milk that is left cooling in the large bowl. Stir well. Strain the mixture through a sieve to remove lumps. Scrape off the bubbles that form at the top.
Pour the milk back into the individual bowls with the previous milk skin still intact. The skin will float to the top. Place the bowls of milk in a bamboo steamer. Boil water in a wok. Place the steamer over boiling water. Cover and steam for 10 minutes over medium heat.
The resulting double skinned milk is pure white and set to a wobbly consistency, very smooth and mildly sweet. On cooling, a second layer of tasty skin is formed, sticking to the edge of the bowl.

Nutrition Facts : Calories 41.7, Fat 2, SaturatedFat 1.1, Cholesterol 6.1, Sodium 38.9, Carbohydrate 3, Sugar 3.4, Protein 2.9

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