Hong Kong double skin milk pudding
Warm steamed milk custard with a thin, wobbly skin on top, a Hong Kong dessert shop favourite.
- Time45 min
- LevelMedium
- Costabout £0.50 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 in a pan until steaming and small bubbles form at the edge. Do not boil. Pour into 4 heatproof bowls, about 150 ml each, and leave for 10 minutes until a thick skin forms.
10 min - 2
Use a chopstick to lift one edge of each skin, and pour the milk from under it into a jug, leaving the skin in the bowl.
- 3
Whisk the egg whites gently with the sugar and vanilla, then stir in the warm milk. Pour through a fine sieve to remove bubbles.
- 4
Slowly pour the mixture back under the skin through the gap. Cover each bowl with foil.
- 5
Steam over simmering water on a low to medium heat for 12 to 15 minutes, until just set with a slight wobble.
14 min - 6
Serve warm, or chill for 2 hours and serve cold. A spoonful of red bean paste is a classic addition.
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.
