If you’re sitting there wondering what this Cantonese Steamed Milk Egg Pudding (双皮奶 – shuang pi nai) tastes like, I would describe it almost like a Chinese version of Creme Brûlée, but without the crunchy sugar top.
In fact, if you WERE to torch some sugar on top of this Hong-Kong-style custard, they would be remarkably similar! To me, the major difference is that this Chinese version is ridiculously easy to make.
Why Are Steamed Desserts Common in China?
As you may know, ovens are not commonly used in Chinese cooking. Even today, home ovens are still considered a luxury item in China––you’ll rarely find one in Chinese kitchens.
Only in recent years have more people started to bake breads, pastries, and other baked goods at home––and even then, countertop electric ovens are more the norm. I say all this to explain why almost all traditional Chinese desserts are steamed, fried, boiled, or even pan-fried, rather than baked. You can even make cake in a steamer!
A Versatile Dessert Recipe
This Cantonese Steamed Milk Egg Pudding is very popular in Hong Kong, Macau and neighboring areas. Women believe it’s good for their skin, while elders like it for its rich nutritional value. Kids, of course, love the creamy texture and sweetness.
It’s also quite versatile. It can be serve hot or chilled. With a fresh fruit topping, it’s a healthy dessert. With granola and toasted nuts, it’s a nutritious breakfast. You could even serve it with red bean and sweet, chewy mochi. You see where I’m going with this? Think of this pudding as a blank canvas, and simply apply your favorite toppings to it. We served it here with fresh berries, sliced mango, and granola. Yum.
By the way, I did add a few drops of vanilla extract here for extra flavor, but other flavors like almond, ginger and coconut are also wonderful choices. Get creative!
Cantonese Steamed Milk Egg Pudding: Recipe Instructions
Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low heat. Heat the mixture until it’s warm to the touch, but not hot, stirring to dissolve the sugar completely.
Thoroughly beat the egg whites in a large mixing bowl.
Then slowly stir in the milk mixture and the vanilla extract. Mix everything well.
Strain the liquid through a fine mesh strainer…
And then pour into three separate heatproof serving bowls (they should be about 3-4 inches in diameter).
Cover each serving bowl with foil. Then carefully place them in the steamer once the water is boiling. See our post on how to set up a steamer if you’re not familiar with steaming foods in Chinese cooking.
Steam for 8 to 10 minutes (steaming time will depend on the size of your serving bowls. If they’re wider and shallower, and the pudding is more spread out, steam for 8 minutes. If they’re smaller, steam a bit longer). Turn off the heat and let the puddings sit in the steamer for 10 minutes before opening the lid.
Serve this Cantonese Steamed Milk Egg Pudding warm or chilled with your favorite toppings.
Cantonese Steamed Milk Egg Pudding (双皮奶)
Ingredients
- 1 cup whole milk
- 3/4 cup light cream
- ¼ cup sugar
- 2 large egg whites (beaten)
- 3 drops vanilla extract
- Your desired toppings––fresh fruit, granola, nuts, etc.
Instructions
- Prepare a steamer with water and bring it to a boil. Meanwhile, add the milk, cream, and sugar to a small saucepan and place over low heat. Heat the mixture until it’s warm to the touch, but not hot, stirring to dissolve the sugar completely.
- Thoroughly beat the egg whites in a large mixing bowl, and then slowly stir in the milk mixture and the vanilla extract. Mix everything well.
- Strain the liquid through a fine mesh strainer, and then pour into three separate heatproof serving bowls (they should be about 3-4 inches in diameter). Cover each serving bowl with foil. Then carefully place them in the steamer once the water is boiling. Steam for 8 to 10 minutes (steaming time will depend on the size of your serving bowls. If they’re wider and shallower, and the pudding is more spread out, steam for 8 minutes. If they’re smaller, steam a bit longer). Turn off the heat and let the puddings sit in the steamer for 10 minutes before opening the lid.
- Serve warm or chilled with your favorite toppings.
Tips & Notes:
nutrition facts
Hi Judy, when you say “light cream” how much fat is this? Light cream is different in different countries, so say in Canada, light cream is usually 5-6% fat. Thanks for any tips here!
Hi Peter, the light cream I used has about 20% fat.
Is this recipe the same as the flan cake recipe? I think they are quite similar with each other and honestly I’ve never heard of this milk egg pudding before but I have done flan cake many times as it’s my favourite dessert!
Anyway, I will give it a try soon!
– Natalie Ellis
Hi Natalie, this milk egg pudding is a bit lighter in texture but also kind of creamier than flan. Hope you like it :-)
I can’t wait to try making this as creme brulee and ile flotant are two of my favorite desserts. I’m picturing this steamed pudding topped with fresh fruits and granola, and paired with a cup of coffee on my balcony :)
Thanks Judy and Woks of Life, I love you guys!
That’s a lovely image, Peter, and thanks for the love.
Enjoy your diverse provencial Cantonese recipes immensely. I don’t have an older generation to consult with, so you are IT!!!
Please help me with the egg pudding (flan). What do you mean “beat” the egg whites? Is it to loosen the white
only? Or foam?
Hi Carolyn, beat the egg white thoroughly like you are ready to scramble it.
Really looking forward to trying this recipe, would this turn out the same if I use 2% milk instead of whole milk? Or would it not solidify the same? Thank you for sharing this recipe!
Hi Rita, it’s best to follow the recipe first and try it next time with whatever adjustments you want :-)
Would this work using whole eggs rather than just the whites?
Hi Katharine, you can try it, but this dessert should taste milky and creamy, not eggy, and the egg yolk will make it taste eggy.
For a novice, can you explain the steamer and exactly what to do with it?
Hi Lori, I really should do a write-up about steamers and various set-ups. In the meantime, try this set-up: use a large soup pot, fill it 2″ deep with water, place a large heat-proof bowl (upright) at the bottom and a large (flat) plate on top of the bowl. Another option is to buy a multi-deck steamer like this one (https://www.amazon.com/Stainless-Steamer-Steaming-Cookware-Concord/dp/B0086ANRGU/ref=sr_1_17?s=kitchen&ie=UTF8&qid=1528257958&sr=1-17&keywords=steamer&refinements=p_n_feature_four_browse-bin%3A2242056011). It’s a great addition to your kitchen.
Update: A comprehensive post about steaming here! https://thewoksoflife.com/how-to-steam-food/
You write to toroughly beat the eggs whites, but they still look very liquid on the photos. So are they to be beaten to as stiff beaten protein like for a cake, or just mixed up well and beaten to a light white foam, still liquid?
Hi Alfred, the egg whites should be thoroughly beaten, but yes, they should remain a liquid.
Thank you for the clarification. Not being a native english speaker, things like this can be confusing sometime.
No worries, Alfred! We are here to help!
What is the difference between this one and 燉蛋?
Hi Christy, this is a dessert that tastes milky and creamy. I know you can make 燉蛋 sweet too, but it’s definitely eggy. I think that’s the difference.
Hi, must it be heavy cream or can reduced fat work? I saw your picture uses light cream (But not the zero fat as that will probably separate). Thanks Richard
Sorry, Richard, it should be light cream. My mistake––I’ll revise the post right away.