Double Skin Milk

Double Skin Milk is a delicate Cantonese dessert that requires patience and skill. Whole buffalo milk is heated, cooled until a layer of cream forms on top (the 'first skin'), then gently lifted and mixed with egg whites and sugar. The mixture is poured back, steamed, and a second cream layer forms (the 'second skin'). The result is a silky, barely-sweet custard with two distinct layers of cream. It's served cold and often topped with red beans or mango.

📖 History

This dessert was invented in Shunde, a food-centric district of Guangdong, in the early 20th century. A vendor discovered that reheating milk created a second layer of cream, and the 'double skin' method was born.