Double-Skin Milk

Double-Skin Milk

(Shuangpi Nai)

Double-skin milk is a traditional custard like Cantonese dessert from Guangdong Province with a history of over a century. It is easy to make, so give it a try at home!


200 ml full cream milk

2 eggwhites

2 tsp. of sugar


Pour milk into a small boiler and bring it to a boil. Remove from the heat and pour the milk into Bowl A to cool. A skin will soon form on the surface of the liquid.

Mix the eggwhites and sugar in Bowl B and beat the mixture until foam forms on the surface.

When the milk in Bowl A cools, use a chopstick to make a small hole in the skin and pour the milk into Bowl B without tearing the skin, so that the skin stays at the bottom of Bowl A. Stir the mixture in Bowl B thoroughly.

Slowly pour the mixture from Bowl B back into Bowl A, and the skin will float to the top.

Then steam the mixture in Bowl A for 15 minutes. Serve.