Double Skin Milk Custard (Shaungpinai) Recipe
Author and Photographer: Isabella Sun
Double Skin Milk Custard (Shuangpinai) is a traditional Chinese dessert primarily made from milk and egg whites. True to its name, what differentiates this cultural dessert from other milk custard dishes is its unique “double skin.” The outermost layer of skin is formed when protein within the milk coagulates under heat, producing a skin-like barrier on its surface. The second skin is a custard layer created by pouring a mixture of milk and egg white beneath the first skin. Together, the two layers of skin form an extraordinary texture contrast and complex flavor profile that enhances the aromatic, rich taste of the desert.
How did this special dish come about? Legend has it that the Double Skin Milk Custard originated in the Shunde region of Guangzhou. In China’s Qing dynasty, a buffalo farmer named Dong was well-known in his small village for the quality of milk he sold. However, as a family man with a young daughter, Dong struggled to provide for his loved ones. The most crucial obstacle he faced as a dairy farmer was how to prevent the spoilage of his milk.
Back in the days before refrigeration, dairy products like milk could spoil in mere hours if they were left out in the heat. Dong experimented with many techniques to test which one could allow his milk products to last longer without spoilage. One day, he overheard a particularly interesting method of preserving the milk - boiling it first before storing it in the cold.
Intrigued, Dong decided to try out the method himself. He first heated the milk until boiling, then left the milk out in the cold night. When he returned, he was surprised to find that a smooth layer of skin had developed on top of the milk. Carefully, he scooped the milk skin into his mouth. He instantly became impressed by the creamy and tender taste of his discovery, and an idea arose in his mind: perhaps other people would also enjoy this unique texture. Upon repeated experimentation, Dong tried adding ingredients, such as sugar and egg, and created a new dessert that eventually became known today as the Double Skin Milk Custard. The daughter of Dong later went on to found one of the most famous Double Skin Milk Custard restaurants in China - Renxin Shuangpinai.
Nowadays, Double Skin Milk Custard is a popular staple in Chinese dessert shops. Preparing this dessert in the traditional method is not easy. The traditional recipe calls for milk produced by Shunde buffalo, which contains a higher percentage of fat and other nutrients than traditional cow milk. This fattier milk not only creates a firmer outer skin on the custard but also makes the custard layer more creamy and aromatic. However, we can easily make a tasty imitation of the traditional recipe at home with common items that you can buy at the grocery store.
The Double Skin Milk Custard can be eaten with a variety of different toppings, the most common of which are red bean paste, nuts, or fruits. When you eat the dessert, you must first break through the delicate layers of milk skin with your tongue. Only then can you taste the light, silky milk custard that lies underneath. The unique contrast of texture between the thick, creamy outer skin and the smooth yet fragrant lower skin accentuates the robust flavors of the dish. The combined taste of the skins and the velvety, sweet custard makes the dessert irresistible once you take the first bite.
Ingredients
1 cup milk
¼ cup egg whites or 2 egg whites
2 tablespoon sugar
Optional: Sweetened red beans as topping
Instructions
Heat milk in a microwave for 1 minute, let cool for 1 minute, then heat again for 1 minute.
Leave the milk to cool for 5 minutes until visible skin forms on top of the liquid surface.
Gently lift the milk skin with a knife and slowly pour the milk underneath into another bowl. Be sure to leave around ¼ of the milk inside to prevent the skin from sticking to the bowl.
Add sugar into the milk that has been poured out. Mix to combine until the sugar has completely dissolved in the milk.
Add ¼ cup of egg whites or the whites from 2 eggs into the milk mixture. Mix to combine thoroughly.
Add the milk mixture back into the original bowl. Be sure to pour the mixture on the side of the bowl so the milk skin will float up to the top.
Steam the milk for around 20 minutes. Be sure to cover the bowl with plastic wrap to maintain the smooth surface of the milk custard.
Check to see if the milk is firm on its surface. Let the milk custard cool for 10 minutes.
Add your topping of choice and enjoy.