Hong Kong Milk Pudding - Easy Chinese Sweet Dessert

Craving a melt-in-your-mouth dessert that’s surprisingly simple to make? Get ready to fall in love with Hong Kong Milk Pudding, also known as Shuang Pi Nai (雙皮奶). This traditional chinese sweet dessert recipe is a true gem, offering a silky, lightly sweet experience that’s often compared to a crème brûlée, but without the need for a torch! Americans adore this easy milk-based dessert because it requires just a few basic ingredients and no oven. If you're looking for a delightful pudding custard recipe that's both elegant and fuss-free, you've just found your new favorite. It’s perfect for exploring chinese sweet dessert recipes and discovering creative ways to use egg whites in desserts.

Ingredients

• Whole Milk: The higher the fat content, the creamier your pudding will be! Look for "extra creamy" if you can.
• Egg White: Just one large egg white is usually enough.
• Granulated Sugar: Sweeten to your preference.
• Optional Add-ins (brief only):
• A splash of vanilla extract for a hint of warmth.
• A tiny pinch of salt to balance the sweetness.
• Fresh fruit (like mango or berries) or a spoonful of sweet red beans for topping.

Directions

1. Set Up Your Steamer: Fill your wok, stockpot, or dedicated steamer with about 1-2 inches of water. Place a rack inside, ensuring the water level is below the rack. Bring the water to a gentle simmer or steady steam over medium-high heat while you prepare the pudding mixture.
2. Warm the Milk + Dissolve Sugar: Pour the whole milk into a small saucepan. Heat it gently over medium-low heat, stirring occasionally, until it's warm to the touch but not hot. You're aiming for around 150-160°F (65-70°C) if using a thermometer, or until small bubbles start to form around the edges but it's not simmering. Remove from heat and stir in the sugar until completely dissolved. Let the milk cool slightly.
3. Lightly Mix the Egg White: In a separate bowl, lightly whisk the egg white with a fork until just broken up and slightly frothy, but do not whip it into a foam. We want it barely mixed to avoid incorporating too much air.
4. Combine Milk + Egg White Slowly: Once the sweetened milk has cooled to about lukewarm (around 100-110°F or 38-43°C), slowly pour it into the lightly beaten egg white, whisking gently as you pour. This ensures the egg white doesn't cook prematurely.
5. Strain (Twice if Needed), Rest, Skim Bubbles: Pass the mixture through a fine-mesh strainer into a clean bowl. For an extra silky texture, strain it a second time. Let the mixture rest for 5 minutes, then carefully skim off any remaining bubbles from the surface using a spoon. This step is crucial for a smooth top.
6. Pour into Ramekins + Cover Tightly: Divide the strained mixture evenly among your small ramekins or heatproof bowls. Cover each ramekin tightly with aluminum foil or use a heatproof lid. This prevents condensation from dripping into your puddings.
7. Steam Gently: Carefully place the covered ramekins onto the rack in your preheated steamer. Reduce the heat to low-medium to maintain a gentle, steady steam (not a rolling boil). Steam for 10-15 minutes. The exact time will vary depending on the size and depth of your bowls – smaller, shallower bowls will cook faster.
8. Turn Off Heat + Rest in Steamer: After the steaming time, turn off the heat but do not open the steamer lid immediately. Let the puddings rest in the steamer with the lid on for another 5-10 minutes. This residual heat will gently finish cooking them and ensure a super smooth texture.
9. Check the Wobble: Carefully remove the ramekins from the steamer. Gently jiggle one – the center should be "set but jiggly," like a soft jelly or a perfectly baked cheesecake. There should be no liquid sloshing around. If it still looks too liquid, cover and steam for another 2-3 minutes.
10. Cool and Serve: Allow the puddings to cool slightly before serving warm, or chill them in the refrigerator for at least 2 hours for a firmer, refreshing treat.