One of the best things I ate in Guangzhou was a custard-like dessert called 'double-skin milk' (translated from Chinese). Ooohh! It was absolutely yummy, very soft (softer than creme brulee or tofu fa) and milky. I've never come across this dessert in Malaysia, but I'm told its big in Hong Kong and China, and it originated from Panyi, where I stayed when I was in Guangzhou last December.
So yesterday I was estatic to find the recipe in a Singaporean magazine called Food & Travel, June 2007 issue. However, I tried the recipe out 3X before giving it out here. Why 3X? The first time the custard didn't set, so I tried again and it still didn't set! I then added a yolk in the next try (original recipe called for egg whites only) and reduced the amount of milk by 1/2 cup. How disappointing that they actually published a recipe that doesn't work. Luckily only four inexpensive ingredients are needed. I also reduced the amount of sugar in the recipe by half and increased the time for steaming. This recipe is not double layered: the milk custard I had in Panyi had a middle layer of red beans (azuki beans). I tried steaming half a cup, then added the cooked beans and then added another layer of milk but the beans floated to the top. Maybe I should have chilled the steamed half cup so its firmer, then add the beans and milk and steam again. But really, you can forget about the beans; the custard tastes good without it.
Try it cold, after a Chinese meal. Be surprised by how soft it is, and how its not very hard on the heart or wallet.
Ginger Milk Custard
2 T ginger (old ginger) juice*
2 egg whites
1 egg yolk
2 cups fresh milk
3 T sugar
1. Whisk the egg whites, yolk and ginger juice.
2. In a small pot, heat milk and sugar, stirring to dissolve the sugar, and remove from heat when milk begins to simmer, just about to boil.
3. Pour the hot milk into the egg mixture, whisking quickly.
4. Strain into 6 or 7 ramekins or heat-proof cups.
5. Steam 4 to 5 min at high heat. Do not oversteam it, or the oil from the milk will form a layer on top. The custard will be runny when hot and more curdled when cold. Leave to cool, then chill in fridge.
* Note: Freezing the ginger will make it easier to grate and extract the juice.
The steaming time of 6 to 7 minutes is for cup size of 3"/7.5 cm across. Adjust the time according to your cup size.
17 comments:
excuse me madam.
might i inquire as to whether you set the table with the red table cloth and pick the flowers JUST FOR that photo?
i believe its the small details like that which makes all the difference in "production values", separating the mediocre from the excellent.
that, and of course, the continuously awesome recipes.
ronny! :)madam was wondering what's happened to u!tt wasn't a tablecloth, it was my Thai silk cushion cover haha, n the flowers r from my garden. i take it u like d photo? thank u for always being so encouraging!u have a good holiday!
Lovely pic shall try the recipe soon and i see ramekins cups(drool)where did u get them??
linda got them for me in Melb. another friend is getting some pastel-colored ones from Sydney for me. real cheap too. btw i've also got d cupcake tree/stand, in 2 sizes, 13 n 23 cups. u can borrow anytime.
oh I love this recipe (: but I was wondering if T stood for tablespoon or teaspoon?
hi jess! yes, t is teaspoon n T is tablespoon. tell me how this recipe turned out for u.
It turned out tasting a lot like eggs when I made it so I added in some chocolate.. haha. Thanks though/ (:
Hello Terri,
Had a craving for Ginger Milk Custard and found your recipe last night.
Only problem: my custard came out looking rough and coagulated while pouring into little cups. Don't know what I did wrong...pls. advise.
Even though it does not look creamy and smooth, the taste is absolutely divine. Your tweaking of the actual recipe was perfect.
thank u, makes me happy when someone succeed when trying my recipes.
i think u may have 1) overcooked the milk--simmer means just below boiling point. 2) over-steamed it. how big was your cup/ramekin? if it was smaller than 3 1/2 " across, then reduce the time. it will not look set until it is cooled. hope this helps :)
gene: sorry, my ramekin was 3"/7.5 cm across. pls reduce or increase steaming time accordingly.
I believe double skin milk originated from shunde, not panyu, close enough though. ginger milk custard came from panyu
jungleng:thnx for telling me the difference. i had ginger milk custard in panyu n love it n double skin milk in hk n thot it wasn't as good as panyu's but now i can't compare them bc they aren't the same thing.
lovely! i will love to try this out!!! the ingredients are simple and inexpensive. :)
thanks for sharing the recipe
Hi,may i know how big/size is d Cup should i use for the milk purposes?
effy: my cup is 250 ml:)
I used non fat milk and it did not work. Is it because it has no fat? Can I use 2% fat or it has to be regular milk?
Thanks!
Susie
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