Double Skin Milk Pudding (Shuang Pi Nai)
Silky steamed milk and egg white custard, topped with a delicate skin of milk. Only four ingredients and incredibly smooth.
- Time1 hr 15
- LevelMedium
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the milk and sugar in a pan until steaming, stirring to dissolve. Pour into a jug and leave for 5 minutes.
5 min - 2
Pour the milk into 4 small heatproof bowls and chill for about 30 minutes, until a thick skin forms on top.
30 min - 3
Poke a small hole in the edge of the skin and gently pour the milk into a jug, keeping the skin in the bowls.
- 4
Lightly whisk the egg whites with the vanilla, then stir into the milk. Strain twice to remove bubbles.
- 5
Pour the mixture back under the skins, tipping it in from the side. Cover each bowl with foil.
- 6
Steam on a low simmer for 12 minutes, until just set, then rest for 5 minutes. Serve warm or chilled.
12 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
