Double-Skin Milk Pudding

Ingredients

• 500 ml full-fat milk
• 2 unit egg whites
• 30 g caster sugar

Instructions

1. 1

   Pour the full-fat milk into a saucepan and heat over low-medium heat until steam appears and it's hot but not boiling. Do not let it boil vigorously.

2. 2

   Pour the heated milk into two serving bowls. Allow them to cool down and form a "skin" on top. This takes about 10-15 minutes.

3. 3

   Gently beat the egg whites with caster sugar until the sugar dissolves. Do not overbeat until foamy.

4. 4

   Using a sharp knife, carefully make a small cut on the edge of the milk skin in one of the bowls. Gently peel the entire skin off and set it aside. Repeat for the second bowl.

5. 5

   Pour the milk from both bowls (after removing the skin) into the egg white and sugar mixture. Stir well until combined, then strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles.

6. 6

   Place the milk skins back onto the surface of the strained milk mixture in each bowl.

7. 7

   Place the bowls into a steamer over high heat. Steam for about 10-15 minutes, or until the pudding is set but still wobbly in the center. Avoid over-steaming, which can create a tough texture.

8. 8

   Carefully remove the bowls from the steamer. Serve warm or chill in the refrigerator for at least 2 hours before serving.