Double-skin milk, which is also called Shuangpi Nai, is a traditional custard-like Cantonese dessert from Gurangdong Province in China with a history of more than a century. To some extent, the dessert is among the most famous masterpieces in Cantonese-style desserts. Nowadays, this special steamed milk is not only famous in mainland China and Hong Kong, but also in other parts of Asia.

Screen shot of Shuangpi Nai from www.sicas.cn

I tried the pudding-like dessert for the first time when I was in Hong Kong. After the first spoon, I was hooked. It was so good that I still crave it quite a long time after leaving Hong Kong. It was like a extremely light and delicate panna cotta. Meanwhile, the dessert is much healthier than cream-based food. It contains less sugar, but it tastes even better.

There is no double-skin milk sold in Columbia. However, it is easy to make some at your home, so give it a try.

Ingredients:

• egg white
• sugar
• whole milk

Directions:

Diagram: the direction of making double-skin milk. By Xinrui Zhu